What’s cookin? Sausage & Chickpea Stew with Marinara

what's cookin5 1.31.13This tasty stew has a kick to it, and is hearty and warming in the winter.  Serves 5.  Most prep can be done during the cooking, total prep + cooking time about 50 minutes.

Gluten- and dairy-free.  Easily vegetarian/vegan by using a meat substitute for the Italian sausage and vegetable broth.  Recipe inspired by Best of Fine Cooking “Comfort Food,” 2005.

Sausage & Chickpea Stew with Marinara

Ingredients:
What's cookin1 1.31.132 Tbs. olive oil
1 lb. Italian sausages (I used Ayrshire farm’s mild Italian)
1 large organic onion, finely chopped
4 cloves of organic garlic, finely chopped
2 Tbs. fresh organic ginger, finely chopped
Salt
1 Tbs. sweet paprika
1 tsp. ground coriander
what's cookin2 1.31.131/2 tsp. crushed red pepper flakes
1/4 tsp. ground cinnamon
5 medium organic carrots, peeled and sliced diagonally
2 cups chicken broth
1 1/2 cups Marinara Sauce
3 cups (two 15 1/2 oz. cans) cooked or canned organic chickpeas
2 Tbs. fresh organic lemon juice

Optional side: make a paste with olive oil, lemon juice, garlic and chopped parsley, and spread it on french bread slices or pita wedges.  Broil for about 5 minutes, and serve alongside the stew.

Instructions:
what's cookin3 1.31.13In a large pot, heat the olive oil over medium heat.  Prick the sausages several times and put them in the pot.  Cook until well-browned on all sides, about 10 minutes.  Stir in the onion, garlic and ginger with the sausages.  Season with salt and cook until the onions are soft, about 7 minutes.

Add all the spices: paprika, coriander, red pepper flakes and cinnamon, and cook, stirring often, for about 3 minutes.  Pour in the chicken broth, turn up the heat to bring to a boil, then reduce the heat to a simmer.  Cover and simmer until the carrots are almost tender, about 10 minutes.

what's cookin4 1.31.13Transfer the sausages to a cutting board.  Add the marinara sauce and the chickpeas to the pot, bring to a boil and then reduce to a simmer.  Simmer uncovered until the carrots are fully tender, about 5 minutes.  Meanwhile, cut the sausages into bite-size pieces and return to the pot.  Add the lemon juice, season to taste with salt, and voila!

Happy Eating!

Eva works at MOM’s Central Office.

About Eva

Digital marketing entrepreneur. Niche: women-owned businesses. Polka dot enthusiast, space nerd, feminist.
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