Chickpea, Sausage and Kale Stew

October 26th, 2009

I cooked this stew in about 20 minutes flat, with a spoonful of yoghurt this was a perfect Saturday lunch, eaten hungrily from the bowl after a morning of gardening. If you’ve some crusty bread, then by all means use it to soak up the smoky juices, otherwise a spoon is all you need.

I often slice open sausages, remove the skin and tear off little chunks, they’re the perfect size for sauces and stews and go crisp and golden in the heat. A decent sprinkling of paprika evokes the spicy smoky flavour of chorizo in it’s absence. Add the usual onion and garlic, a tin of chickpeas and a tin of chopped tomatoes. Wait until this is bubbling ferociously before adding some shredded kale to preserve the vibrant green colour. Then, cook the whole thing for 10 or 15 minutes until the kale is tender and the tomato sauce thickened (you may need to add a little extra water). Simple as that and you’re left with a healthy, hearty pot perfect for a biting October day. For a proper soup, add some vegetable stock to thin it out.

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2 Responses to “Chickpea, Sausage and Kale Stew”

  1. Helen says:

    This sounds wonderful, perfect for the cold crisp days we are having now. I love chickpeas and try to keep starcy carbs down so this is perfect.

  2. […] new book (which I can’t recommend enough), a pork, chorizo and chickpea stew (similar to this but with pork shoulder, so I cooked it for ages in the slow cooker). I recently did some catering […]

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