Chickpea Stew with Spinach and Kabanos
Chickpea Stew with Spinach and Kabanos
Course: Recipes, MainDifficulty: EasyServings
8
servingsTotal time
1
hour10
minutesIngredients
Dried chickpeas, soaked overnight and drained
60ml plus 2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 large onion, finely dicedÂ
1½ tsp finely chopped rosemary
1 bay leaf
10-12 tomatoes, chopped
3 packets of Well Hung Butcher Kabanos sausage, sliced 1/4 inch thick
500g spinach, thick stems discarded
Salt and freshly ground pepper
Directions
- In a medium saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Reduce the heat to low and simmer until the chickpeas are tender, about 2 hours; add more water as necessary to maintain the level. Drain the chickpeas and reserve 1 cup of the cooking water.
- In a medium, enameled cast-iron casserole, heat the olive oil. Add the garlic, onion, rosemary and bay leaf and cook over moderate heat until the onion is softened, about 7 minutes. Add the tomatoes and cook over moderately high heat until sizzling, about 4 minutes. Add the kabanos, the cooked chickpeas and their reserved cooking water and bring to a simmer. Stir in half of the spinach and cook until wilted, then stir in the remaining spinach. Simmer over moderately low heat for 10 minutes, stirring occasionally. Season with salt and pepper.
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