Sausage and Chickpea Extravaganza with Paprika and Parsley
Smoky paprika and tender chickpeas simmer with browned sausage for a rustic one-pan skillet supper.
Dietary
Wheat free, Dairy free, Nut free
Allergens
Red meat
Sliced sausage is seared until crisp-edged, then simmered with chickpeas, tomatoes, and smoked paprika until the sauce thickens and clings. A scattering of fresh parsley brightens the rich, smoky flavors, making this a satisfying weeknight dinner that needs only crusty bread on the side.
Ingredients
- 1 tablespoon olive oil
- 1 pound smoked sausage, sliced into 1/2-inch rounds
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 2 cans chickpeas, drained and rinsed (15 oz each)
- 1 can diced tomatoes, with juices (14.5 oz)
- 3/4 cup chicken stock
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sherry vinegar
- 1/4 cup fresh parsley, chopped
Method
-
Heat the olive oil in a 9-inch skillet over medium-high heat. Add the sliced sausage and cook, stirring occasionally, until browned and crisp at the edges, about 5 minutes.
-
Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.
-
Add the onion and bell pepper to the skillet and cook, stirring occasionally, until softened, about 5 minutes.
-
Stir in the garlic, smoked paprika, cumin, and red pepper flakes, and cook until fragrant, about 30 seconds.
-
Add the chickpeas, diced tomatoes with their juices, and chicken stock. Season with salt and black pepper, then stir to combine.
-
Return the sausage to the skillet, bring to a simmer, then reduce heat to medium-low and cook uncovered, stirring occasionally, until the sauce thickens slightly and the chickpeas are tender, about 15 minutes.
-
Stir in the sherry vinegar and taste, adjusting salt and pepper as needed.
-
Remove from heat, sprinkle with fresh parsley, and serve warm.
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Sausage and Chickpea Extravaganza with Paprika and Parsley
Sliced sausage is seared until crisp-edged, then simmered with chickpeas, tomatoes, and smoked paprika until the sauce thickens and clings. A scattering of fresh parsley brightens the rich, smoky flavors, making this a satisfying weeknight dinner that needs only crusty bread on the side.
45 min 4 servings 480 cal
Ingredients
- 1 tablespoon olive oil
- 1 pound smoked sausage, sliced into 1/2-inch rounds
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 2 cans chickpeas, drained and rinsed (15 oz each)
- 1 can diced tomatoes, with juices (14.5 oz)
- 3/4 cup chicken stock
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sherry vinegar
- 1/4 cup fresh parsley, chopped
Method
- 1
Heat the olive oil in a 9-inch skillet over medium-high heat. Add the sliced sausage and cook, stirring occasionally, until browned and crisp at the edges, about 5 minutes.
- 2
Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- 3
Add the onion and bell pepper to the skillet and cook, stirring occasionally, until softened, about 5 minutes.
- 4
Stir in the garlic, smoked paprika, cumin, and red pepper flakes, and cook until fragrant, about 30 seconds.
- 5
Add the chickpeas, diced tomatoes with their juices, and chicken stock. Season with salt and black pepper, then stir to combine.
- 6
Return the sausage to the skillet, bring to a simmer, then reduce heat to medium-low and cook uncovered, stirring occasionally, until the sauce thickens slightly and the chickpeas are tender, about 15 minutes.
- 7
Stir in the sherry vinegar and taste, adjusting salt and pepper as needed.
- 8
Remove from heat, sprinkle with fresh parsley, and serve warm.
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