Chickpea and Sausage Saute Recipe
Summary
Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupEveryday
Ingredients
| Olive oil | 2 Teaspoon | |
| Onion | 1/2 Cup (16 tbs), diced | |
| Green bell pepper | 1/2 Cup (16 tbs), cut into strips | |
| Garlic | 1 Clove (5gm), minced | |
| Veal sausage links - 3 ounces, sliced | ||
| Canned Italian tomatoes - 1/2 cup, drained and cut into quarters, reserving liquid | ||
| Basil | 1 Tablespoon, chopped | |
| Fresh flat-leaf parsley - 1 tablespoon, chopped | ||
| Oregano leaves | 1/4 Teaspoon | |
| Fennel seed | 1/4 Teaspoon | |
| Salt - A dash | ||
| Pepper - A dash | ||
| Canned chickpeas | 8 Ounce, drained, rinsed | |
Directions
MAKING
1) In a 9-inch nonstick skillet, heat oil.
2) To this, add the onion, bell pepper, and garlic.
3) Over high heat, cook for 1 to 2 minutes, stirring occasionally, until the vegetables turn tender-crisp.
4) Now, add the remaining ingredients except the chickpeas. Mix well.
5) Cook for 5 to 6 minutes, stirring constantly, until the sausage is not pink anymore.
6) Now, add chickpeas and mix well.
7) Cook for 1 to 2 minutes, or until the mixture is heated through.
SERVING
8) Serve the Chickpea and Sausage Saute hot over cooked pasta.
1) In a 9-inch nonstick skillet, heat oil.
2) To this, add the onion, bell pepper, and garlic.
3) Over high heat, cook for 1 to 2 minutes, stirring occasionally, until the vegetables turn tender-crisp.
4) Now, add the remaining ingredients except the chickpeas. Mix well.
5) Cook for 5 to 6 minutes, stirring constantly, until the sausage is not pink anymore.
6) Now, add chickpeas and mix well.
7) Cook for 1 to 2 minutes, or until the mixture is heated through.
SERVING
8) Serve the Chickpea and Sausage Saute hot over cooked pasta.
Chef
