Home-cooked Saturday

Saturday, I had friends over. I decided to adapt a recipe that I found in Real Simple magazine, a chickpea and sausage stew.

mar 16


dash of olive oil, one large chopped onion, one package of sausage (casings removed), 1 bay leaf, 1 TB tomato paste, 1/2 cup chopped parsley, 1/4 cup chopped tarragon, 2 cups of chicken broth, 2 cans of chickpeas, 1/2 cup of white wine, large bag of spinach

1. In a Dutch oven or large pot with olive oil, add the onion and cook until translucent (about 5 minutes). Add the sausage and brown (about 8 more minutes), breaking it up into small pieces. Add the bay leaf.

2. Add the tomato paste and mix, cook for about 2 minutes, then add the parsley and tarragon, cooking for about 1 minute.

3. Add the broth and chickpeas, and bring to a boil. Turn the heat down and let simmer. Add the white wine.

4. Add the spinach and simmer another 10-15 minutes. Season and serve, either with rice or large pieces of crusty bread.

I served this on rice, with a winter salad on the side: roasted butternut squash, spinach, feta and walnuts, with a sherry vinegar and argan oil vinaigrette. The broth from the stew was delicious (as way the pork, but isn’t pork always good?), but the next time I make this dish, I will keep the chickpeas out (there were too many of them and I didn’t love their hard-ish texture in this stew in particular) – I might replace them with something softer like carrots or squash.


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