Chickpeas with Sausage and Tomatoes

Since we use spicy Spanish chorizo sausage for preparation, the dish is slightly spicy. If we dont have Spanish sausage, we can use kulen or any other sausage.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 25 ml Oil, olive

  • 1 piece Onion, raw

  • 3 pods Garlic, fresh

  • 120 g Sausage, chorizo

  • 400 g Chickpea, cooked

  • 200 g Tomato, pieces - can

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 4 twig Parsley, fresh

Steps

  1. Peel the onion and finely chop it. Crush the unpeeled garlic cloves with a knife. Drain the chickpeas from the can, rinse them under running water, and drain well. Slice the sausage into rings.

  2. Heat olive oil in a pot, and sauté the garlic and onion while stirring until the onion becomes translucent. Then add the sausage and continue to fry while stirring until the sausage pieces are slightly browned. Add the drained chickpeas to the pot and pour in the canned tomato puree. Mix everything well and season with pepper and salt to taste. Let the mixture come to a boil, then reduce the heat and cook the dish on moderate heat for another 10 to 15 minutes.

  3. Rinse the parsley under running water if necessary and shake it dry. Coarsely chop the stems and leaves. Serve the prepared dish on plates, sprinkle with chopped parsley, and serve.

Nutrition Information (Per 100g)

  • Calories: 195.73 kcal
  • Fat: 8.07 g
    • Saturated Fat: 2.44 g
  • Carbohydrates: 19.18 g
    • Sugars: 3.04 g
  • Protein: 9.44 g
  • Fiber: 4.41 g

Advice

If desired, you can also add a bit of fresh or dried chili to the dish.