Chickpea and Sausage Stew

This chickpea and sausage stew strikes the perfect balance of spicy, sweet, and savory. It's a comforting and filling midweek meal option.

4.06 from 38 votes

Print Pin

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Calories: 812kcal

1 pound hot Italian pork sausage (loose)
1 yellow onion (peeled and minced)
1 sweet potato (about 1 pound total; peeled and finely diced)
3 carrots (about ½ pound total; peeled and finely diced)
6 cloves garlic (peeled and minced)
1 red Fresno chili pepper (trimmed and minced, or use crushed red pepper)
1 teaspoon dry thyme
2 tablespoons butter
2 tablespoons tomato paste
4 cups chicken stock (or use vegetable stock or water)
15-ounce can chickpeas (drained and rinsed)
14.5-ounce can diced tomatoes
½ cup parsley (loosely packed and minced; or use 2 tablespoons dry parsley; plus more for serving)
Salt and pepper

Place a wide pot on the stove over medium heat. Once hot, add the sausage and cook, breaking it up with a spoon for 10 to 12 minutes until well-browned and cooked through.
Using a slotted spoon, transfer the sausage to a paper towel-lined bowl. Drain off all but 2 tablespoons of fat in the pot.

Return the pot to medium heat and add the onion, sweet potato, and carrots. Cook, stirring occasionally, for about 10 minutes until softened. Season with salt and pepper.
Add the garlic and chili pepper to the pan and sauté for 1 minute until fragrant.
Add the butter to the pot. Once melted, add the thyme, stirring to coat the vegetables with it. Add the tomato paste and cook for 1 minute more until the paste deepens in color.

Pour the stock into the pot and scrape up any browned bits stuck to the bottom. Return the sausage to the pot. Add the chickpeas and diced tomatoes. Bring to a boil and season with salt and pepper. Reduce heat to low, cover the pot, and simmer for 30 to 40 minutes, stirring occasionally. Add more stock or water as needed if the stew sticks to the pot.

While the stew simmers, cook the rice. Rinse the rice thoroughly and transfer to a small pot with 2 cups of water, 1 tablespoon butter, and ½ teaspoon of salt. Bring to a boil, stir once, and cover. Reduce the heat to low and simmer for 15 minutes. Turn off the heat and rest for 5 to 10 minutes before fluffing with a fork.

Right before serving, stir the minced parsley into the stew. Season again to your preferences. Ladle the stew over the cooked rice and finish each bowl with more minced parsley. Enjoy!

Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!