Best 7 Sausage Chickpea Skillet Recipes
Indulge in a culinary adventure with this delectable Sausage and Chickpea Skillet, a one-pot dish that tantalizes your taste buds with its vibrant flavors and textures. This hearty skillet meal is a harmonious blend of succulent sausage, tender chickpeas, an array of colorful vegetables, and a vibrant sauce that brings all the elements together. Join us on a culinary journey as we explore the depths of flavor in this versatile dish, featuring both a traditional and a vegetarian version to cater to diverse dietary preferences.
Here are our top 7 tried and tested recipes!
CHICKPEA PASTA WITH SAUSAGE AND ESCAROLE
Gluten-free pastas are tastiest with olive oil-based pan sauces that don't thicken too much, which can make the pasta feel gummy. Pasta with chickpeas and greens is a classic dish from the Puglia region of Italy. In our riff with chickpea pasta, we added sausage to complement the earthy flavors of the greens and noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, 1 to 2 minutes shy of the package directions. Reserve 1 1/4 cups pasta water, then drain.
- Heat a large skillet over medium heat. Add 2 tablespoons of the olive oil. Crumble in the sausage and cook until no longer pink, 2 to 3 minutes. Add the onion and cook until golden and wilted, about 4 minutes.
- Add the escarole, red pepper flakes and 1/2 cup pasta cooking water. Cover and cook until the escarole has just wilted, 3 to 4 minutes. Increase the heat to reduce the liquid in the skillet and thicken it slightly, about 1 minute.
- Add the pasta to the simmering sauce and drizzle with the remaining 2 tablespoons olive oil. Toss well, adding a little more of the reserved pasta water if it seems dry. Remove the skillet from the heat. Sprinkle with the Parmesan and Pecorino, toss and serve immediately.
CHEESEBURGER CHICKPEA SKILLET
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a large skillet over medium-high heat, heat the oil. Add the onions and cook until softened and browning, about 3 minutes. Add the kale and cook until wilted, about 1 minute. Add the chickpeas and tomatoes and stir to combine. Cook until the tomatoes are simmering.
- In a small bowl, mix the cornstarch with 2 tablespoons water and add to the skillet. Add the garlic powder, onion powder, paprika, salt and pepper and mix well. Return the mixture to a simmer, then add the ketchup, mustard and tomato paste. Mix well, then stir in the stock. Add the noodles, stir to coat and bring to a simmer. Reduce the heat to medium low and cover with a lid. Cook, stirring occasionally, until the noodles are cooked through and the sauce has thickened, 10 to 12 minutes.
- Sprinkle the Cheddar over the top and cover the skillet to allow the cheese to melt, about 1 minute. Stir to mix in the cheese and serve warm in the skillet.
24 BEST WAYS TO USE CHICKPEAS
Looking for the best chickpea recipes to bring a healthy twist to your meals? From curries to hummus to burgers, these chickpea dishes are hearty and satisfying.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 24
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chickpea dish in 30 minutes or less!
Nutrition Facts :
CHICKPEA, SAUSAGE, AND KALE PASTA
Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Cook pasta, then drain. In a skillet, cook sausage meat in 1 tablespoon olive oil until opaque, breaking up with a spoon. Add garlic and cook 30 seconds. Add chickpeas and cook 3 minutes. Add kale and wilt. Add pasta and Parmesan; season. Drizzle with olive oil and lemon juice.
EASY SMOKED SAUSAGE SKILLET
Dinner's on the table in no time with this one-skillet sausage and veggie dish served over rice.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil and crushed garlic, stir in smoked sausage slices and cook until smoked sausage is browned.
- Add pepper, onion, broccoli, chicken broth and tomato sauce and simmer for about 10 minutes until vegetables are tender and the liquid is absorbed.
- In the meantime, cook rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.
Nutrition Facts : Calories 722 calories, Carbohydrate 54.6 g, Cholesterol 71.7 mg, Fat 45 g, Fiber 5.5 g, Protein 22.8 g, SaturatedFat 14.1 g, Sodium 1243.1 mg, Sugar 4.9 g
CUBAN SMOKED SAUSAGE WITH CHICKPEAS
I developed this recipe after tasting something similar at a local Cuban restaurant. This is a simple and savory stew - delicious over steamed white rice. The seasonings aren't strict measurements so add more of anything to suit your taste.
Provided by TOOS64
Categories World Cuisine Recipes Latin American Caribbean
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Slice sausage lengthwise, then cut into 1/4-inch slices.
- Heat oil in a large pot over medium-high heat. Brown sausage about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry. Season with oregano, red pepper flakes, black pepper, garlic powder, and adobo seasoning. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).
Nutrition Facts : Calories 510.4 calories, Carbohydrate 40.4 g, Cholesterol 51.5 mg, Fat 27.6 g, Fiber 7.9 g, Protein 24.9 g, SaturatedFat 9.1 g, Sodium 1718.2 mg, Sugar 3.3 g
PASTA WITH SPICY SAUSAGE, BROCCOLI RABE AND CHICKPEAS
In this hearty weeknight pasta recipe, chickpeas contribute an earthy, nutty flavor to the classic combination of sausage and broccoli rabe. The addition of Parmesan, butter, and lemon juice just before serving balances the heat from the sausage with a bit of richness, creating a bright and flavorful sauce in the process. This pasta is incredibly versatile: You can use any sturdy greens or even broccoli in place of the broccoli rabe, and feel free to swap in whatever pasta shape and canned beans you have on hand. You can even substitute sweet Italian sausage or ground pork or turkey for the sausage in a pinch; add about 1/2 teaspoon red-pepper flakes to give this dish its spicy kick.
Provided by Lidey Heuck
Categories dinner, easy, weeknight, beans, meat, pastas, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Roughly chop the broccoli rabe, add it to the pot, and cook for 3 minutes. Use a sieve or slotted spoon to lift the broccoli rabe from the water and place it in a colander to drain.
- Bring the water back to a boil. Cook the pasta according to package instructions until al dente, reserve 1 cup pasta water, then drain pasta.
- Meanwhile, in a large Dutch oven or deep, 12-inch skillet, heat the olive oil over medium-high. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 3 to 5 minutes. (Don't worry if the sausage is not completely cooked through.) Add the garlic and cook for 30 seconds.
- Add the wine and cook, scraping any bits from the bottom of the pan, until the wine is reduced by half, about 1 minute.
- Add the broccoli rabe, chickpeas, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook over medium heat, stirring often, until the sausage is cooked through and the broccoli rabe is very tender, about 3 minutes.
- Add the pasta and 1/2 cup of the reserved pasta water, toss well, and cook over low heat until the sauce comes together, about 1 to 2 minutes. Add additional pasta water, a few tablespoons at a time, if needed for moisture.
- Remove the pan from the heat, add the butter, Parmesan, lemon zest and lemon juice, and toss until the butter is melted. Divide pasta among shallow bowls and top with additional cheese sprinkled on top.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make your dish taste its best. Look for plump, juicy sausages, tender chickpeas, and crisp vegetables.
- Don't overcrowd the skillet: If you overcrowd the skillet, the ingredients won't cook evenly. Cook the ingredients in batches if necessary.
- Season the dish well: Don't be afraid to use plenty of salt and pepper. You can also add other spices and herbs to taste.
- Don't overcook the dish: Overcooked sausage and vegetables will be tough and chewy. Cook the dish until the sausage is browned and the vegetables are tender but still have a bit of a bite.
- Serve immediately: This dish is best served hot out of the skillet. You can garnish it with fresh herbs or a squeeze of lemon juice before serving.
Conclusion:
This sausage and chickpea skillet is a quick, easy, and delicious meal that's perfect for a weeknight dinner. It's packed with protein, fiber, and flavor, and it's sure to be a hit with the whole family. So next time you're looking for a simple and satisfying meal, give this sausage and chickpea skillet a try. You won't be disappointed!
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