Chickpeas with Sausage and Bell Pepper

A tasty and hearty dish, prepared in one pan and ready in just over half an hour. Perfect for slightly colder days and moments when we crave good homemade food but don’t feel like spending a long time cooking.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1.5 spoons Oil, olive

  • 4 pieces Carniolan sausage

  • 1 piece Onion, raw

  • 1 piece Bell pepper, red, fresh

  • 1 piece Bell pepper, yellow, fresh

  • pieces Garlic, fresh

  • 400 g Chickpea, cooked

  • 1 teaspoon Spices, paprika

  • pieces Salt, table

  • pieces Soup base, chicken, cube

  • pieces Parsley, fresh

Steps

  1. Cut the sausages into smaller pieces. Peel the onion and garlic, then finely chop them separately. Wash the bell pepper, remove the seeds, and cut it into strips, chunks, or slices. Drain the chickpeas in a colander, rinse them under running water, and set aside.

  2. Heat olive oil in a pan and fry the sausages. Turn them occasionally to ensure they brown evenly on all sides. Once browned, remove the sausages from the pan and set them aside on a plate. Add the onion to the pan and sauté it, stirring occasionally, until translucent. Add the bell pepper and garlic, and cook everything together over moderate heat for 5 minutes or until the bell pepper softens slightly.

  3. Add the drained chickpeas and browned sausages to the pan. Sprinkle in some paprika, season with pepper and salt to taste, mix well, and add a little water or broth. Cover and cook for 10 minutes, then remove the lid and continue cooking until only about a tablespoon of liquid remains in the pan.

  4. Rinse the parsley under running water, shake it dry, and roughly chop it. Sprinkle it over the prepared dish, serve on plates, and offer with bread.

Nutrition Information (Per 100g)

  • Calories: 177.96 kcal
  • Fat: 10.04 g
    • Saturated Fat: 2.82 g
  • Carbohydrates: 11.76 g
    • Sugars: 3.06 g
  • Protein: 7.84 g
  • Fiber: 2.43 g

Advice

The dish can also be seasoned with a bit of ground chili.