Cuban Smoked Sausage with Chickpeas |
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Prep Time: 10 Minutes Cook Time: 70 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I developed this recipe after tasting something similar at a local Cuban restaurant. This is a simple and savory stew - delicious over steamed white rice. The seasonings aren't strict measurements so add more of anything to suit your taste. Ingredients:
1 pound smoked sausage |
2 teaspoons vegetable oil |
1 medium onion, diced |
2 (15.5 ounce) cans chickpeas (garbanzo beans), undrained |
1 (4 ounce) can tomato sauce |
3 tablespoons sherry wine or marsala |
2 teaspoons dried oregano |
2 teaspoons red pepper flakes |
1/2 teaspoon ground black pepper |
1/2 teaspoon garlic powder |
3 teaspoons adobo seasoning |
Directions:
1. Slice sausage lengthwise, then cut into 1/4-inch slices.
2. Heat oil in a large pot over medium-high heat. Brown sausage about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry. Season with oregano, red pepper flakes, black pepper, garlic powder, and adobo seasoning. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).
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