Easy Crockpot Chickpea Stew with Smoked Sausage
An easy, make-in-the-crockpot, Mediterranean-inspired chickpea stew with smoked sausage and carrots in a robust, savory sauce that offers comfort in every bite.
Ingredients
Ingredients:
- 2 15 oz cans of chickpeas drained
- 1 lb smoked beef or pork sausage sliced
- 2 15 oz can tomato sauce
- 1 cup onion chopped
- 1/4 cup cooking sherry or wine
- 2 bay leaves
- 2 large clove of garlic chopped
- 2 teaspoon dried oregano crushed
- 1 teaspoon ground cumin
- 1 teaspoon died thyme crushed
- 1 package large baby carrots
Instructions
Instructions:
- Start by slicing your smoked sausage into bite-sized pieces, about 1/2 inch thick. Add them to a large skillet and saute them until lightly brown on both sides, drain if needed, and add to the crockpot.
- Chop the onion and the garlic using a food processor or hand chopper.
- Add the drained chickpeas, tomato sauce, and chopped onion. Add the cooking sherry or wine, and all the herbs and spices – oregano, cumin, thyme, and bay leaves. Finally, add the baby carrots. (See the variation suggestion below).
- Give everything a good stir to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The stew is ready when the carrots are tender and the flavors have melded together.
- Before serving, remove the bay leaves and give the stew a final stir. This stew is wonderful served on its own, but it's also delicious with crusty bread for soaking up the flavorful sauce.
Notes
Can also be cooked in an Instant Pot.
Optional: Add a 1/2 cup of Kalamata olives to the crockpot to give the dish even more Mediterranean flavor.