If any of you have been visiting this week, you would have noticed I stewed a whole bunch of tomatoes a few days ago. Well, not following my advice, I did not jar or freeze them. So, I have been cooking with them, AGAIN! I promise next week will feature NO tomatoes.
This dish came to my mind this afternoon when I was out with the kids. Earlier in the summer a visiting friend had us over for dinner. She served a dish very similar to this one. I really loved it, so asked for the recipe. Well, hers used chorizo. Mine has Italian sausage as it was what I had on hand. The version with slightly spiced chorizo was totally delicious. This Italian sausage version isn't too shabby either. Thanks Annie for the recipe!
Italian Sausage and Tomato Stew
6 Italian Sausages or chorizo or whatever else you might like
One medium sized saucepan full of stewed tomatoes, that would equate to 2 large jars of canned tomatoes
1 Jar of chickpeas, drained and rinsed
1 onion, finely chopped
3 Garlic cloves, crushed
3 Teaspoons of sweet paprika
1 Teaspoon of coriander
1 Tablespoon of olive oil
Fresh chopped parsley to serve
Sea salt and black pepper
In a large skillet, add the olive oil, garlic and onions. Cook over a medium heat until they are softened. About 5-8 minutes. Add the tomatoes, paprika, coriander, salt and pepper. As I used my stewed tomatoes, I needed to mash them up a bit. So, that is exactly what I did! I used a potato masher to chop up the tomatoes. Not a fine cooking technique, I know. It works. Toss in the chickpeas and stir. Remove from heat.
Remove the skins from the sausages and cut them into about 1-inch pieces. In a clean skillet, cook the sausages for just a few minutes. You just want to sear them and this will only take a couple of minutes. Remove from heat and add the sausage to the tomatoes.
Next, add this to a casserole dish and cover with a lid. Continue to cook in a preheated oven of about 200 degrees F for about 1 1/2 hours. Remove from oven and toss in the fresh chopped parsley. We served this with couscous. I think it could very easily be eaten alone as well.
Click the downloadable link below to print recipe!
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