Sausage And Chickpea Casserole Recipes
SAUSAGE & CHICKPEA SKILLET
This quick sausage and chickpea dish is perfect for weeknight meals! You can throw it together quickly with just a few ingredients. —Phyllis Schwartz, Arcadia, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook sausage until no longer pink; drain. Remove and keep warm. In the same skillet, saute the onion, green pepper, celery, carrot and garlic in olive oil for until vegetables are tender, 3-4 minutes. Stir in the tomatoes, chickpeas, tomato paste, sugar, Italian seasoning, pepper flakes and sausage. , Bring to a boil. Reduce heat; simmer, uncovered until heated through, 4-6 minutes.
Nutrition Facts : Calories 284 calories, Fat 17g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 619mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges
SAUSAGE AND CHICKPEA CASSEROLE
I made this with pork and fennel sausages, triple-smoked bacon and ingredients I had in the pantry/fridge. Delicious - but if you start with tasty sausages and bacon, you can't go wrong! You could make this with any vegetables you happen to have.
Provided by RonaNZ
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a frying pan and brown the sausages. They don't have to be cooked through. Remove and let cool slightly.
- Cut the bacon into strips and fry in the oil.
- Add sliced onions and continue cooking, stirring occasionally until the onions are soft.
- Cut the sausage into slices and put in a casserole dish.
- Add the tomatoes, drained chickpeas and chopped leek.
- If there is a lot of fat in the bacon you may want to drain the fat off the onions and bacon. Add them to the casserole dish.
- Add paprika, salt, pepper and thyme and stir to combine. Dried mixed herbs or dried thyme will do.
- Finely chop the parsley and add half of it to the dish.
- Cover and bake in the oven at 170C/340F for 35 minutes.
- In the last few minutes of cooking, steam some cauliflower and/or broccoli or cook in the microwave.
- Stir the steamed vegetables into the casserole.
- Garnish with the reserved parsley.
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