Wednesday, October 17, 2012

Italian Sausage and Chickpeas

Chickpeas, garbanzo beans, tomato, tomahto, it's all good.  This was very easy to throw together and if you have a smaller crockpot, use that one.  If you have a larger crockpot then only cook for about 4 hours on low and then keep warm for another 4 hours so this doesn't burn to a crisp.

If you don't have a crockpot I bet you could throw this together in a sauce pan, cover and simmer for about 20 minutes or so.

I like the Open Nature sausage that I buy at Safeway/Vons.  I used the spinach and feta version in this dish.  If that's not your thang you can always use chicken instead.

Italian Sausage and Chickpeas
makes 4 servings

14.5 oz can of diced tomatoes (do not drain)
2 tablespoons tomato paste
2 tablespoons minced garlic
1 teaspoon dried rosemary
1 teaspoon black pepper
pinch of kosher salt
1 can chickpeas, drained and rinsed
12 oz Italian type sausage, nitrate free**

Mix the tomatoes and seasonings and add to the crockpot.

Sprinkle the chickpeas over the tomato mixture, top with sausage and cook on low for 8 hours.

**You can sub chicken breasts cut into 2-3 strips each, but mix the chicken into the sauce first, add a little more salt and then put the beans on top of the entire thing.

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