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Chickpea and Sausage Stew


Listen, I know the shelter in place or quarantine may have you searching for something new to cook that:

- Uses ingredients already in your pantry and kitchen

- Doesn't cost a fortune

- Fills up your diners


This easy, hearty chickpea and sausage stew meets all the above requirements! 



  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 medium carrot, chopped
  • 1 celery stalk, chopped
  • 12 ounces Italian sausage
  • 1 tablespoon tomato paste
  • ¼  cup flat-leaf parsley, roughly chopped
  • 2 cups low-sodium chicken or vegetable broth
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 10-ounce package frozen leaf spinach
  • ½ tablespoon Simply Savory by Rachel Cajun Lagniappe seasoning
  • 1 teaspoon Curry powder
  • 1 teaspoon ground turmeric
  • 3 cups cooked rice

Make It

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion, celery, and carrot, and cook, stirring occasionally, until soft, 5 to 7 minutes.

Add the sausage and cook, crumbling it with a wooden spoon, until browned, about 8 minutes. Add the tomato paste and cook, stirring, for 2 minutes.

Stir in the parsley, the broth, and chickpeas and bring to a boil. Add the frozen spinach and simmer, partially covered, for 10 minutes, stirring occasionally with a fork to separate the leaves.

Stir in the seasonings and simmer for 5 minutes. Serve over rice! Enjoy!



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