With a couple of fresh items and a list of pantry-clearing ingredients, this spicy sausage and garbanzo stew recipe comes together in about 30 minutes. You can substitute a bunch of things in this recipe — leftover roast chicken for the sausage (or mild sausage instead), cannelloni beans for the garbanzo beans, and add/sub other vegetables like zucchini or kale to veg it out a little more. It’s so forgiving, it’s kinda tough to mess up the flavors in this stew with additional vegetables. You can even remove the garbanzos if you’re following Paleo or Whole 30 diets, with minimal affect to this little recipe that could.
Pair this with a quick salad tossed in some tasty Dijon vinaigrette and you’re good to go. For wine, try this stew with a low tannin red wine like Pinot Noir, Chianti or Beaujolais.
Spicy Sausage and Garbanzo Stew
1 pound spicy link sausage, already cooked
1 teaspoon olive oil
1 cup onion, chopped
2 cloves garlic, minced
1 14.5 oz can chopped tomatoes
1 can chickpeas/garbanzo beans, rinsed
1/2 cup chicken broth or water
1 teaspoon dried oregano or 1 Tablespoon fresh, chopped
1/2 teaspoon of your favorite Cajun spice blend (like Chacheres)
1 teaspoon salt
1 teaspoon cumin
1 cup fresh spinach, torn
1 Tablespoon Fresh chopped basil or parsley for the top (optional)
1. Slice sausage lengthwise, then cut into 1/4-inch thick slices.
2. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook 3-5 minutes or until brown. Add onions and garlic and cook until soft, about 5 minutes. Stir in next 7 ingredients (through cumin) and cook for about 3 minutes more. Reduce heat, add spinach, cover and simmer 10-15 minutes. It should maintain a minimal bubbling. Spoon into bowls and serve with fresh herbs sprinkled on top.