Sausage with Chickpea Peperonata Recipe

Name: Sausage with Chickpea Peperonata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 8 sweet Italian sausages (1 1/2 pounds), pricked; 2 large garlic cloves, thinly sliced; 1/4 teaspoon crushed red pepper; 1 pound roasted red peppers, cut into strips (1 1/2 cups); 1 1/2 teaspoons tomato paste; One 15-ounce can chickpeas, with their liquid; 1/2 teaspoon dried oregano, crumbled; Salt and freshly ground pepper; 2 cups baby arugula; Orzo or crusty bread, for serving

Servings: persons

1/4 cup extra-virgin olive oil
8 sweet Italian sausages (1 1/2 pounds), pricked
2 large garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1 pound roasted red peppers, cut into strips (1 1/2 cups)
1 1/2 teaspoons tomato paste
One 15-ounce can chickpeas, with their liquid
1/2 teaspoon dried oregano, crumbled
Salt and freshly ground pepper
2 cups baby arugula
Orzo or crusty bread, for serving

1
In a large, deep skillet, heat the olive oil.
2
Add the sausages and cook over moderate heat, turning, until browned all over and nearly cooked through, about 12 minutes; transfer to a plate.
3
Add the garlic and crushed red pepper to the skillet and cook until the garlic is lightly browned, about 1 minute.
4
Stir in the roasted red peppers and tomato paste and cook, stirring, for 1 minute.
5
Add the chickpeas with their liquid, the oregano and the sausages, along with any accumulated juices, and season with salt and pepper.
6
Bring to a simmer; cover and simmer over low heat until the sausages are cooked through, about 7 minutes.
7
Stir the arugula into the skillet and cook until wilted, about 2 minutes.
8
Transfer the sausage and peperonata to a large serving bowl and serve with orzo or crusty bread.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 8 sweet Italian sausages (1 1/2 pounds), pricked, 2 large garlic cloves, thinly sliced, 1/4 teaspoon crushed red pepper, and more.

Yes, Sausage with Chickpea Peperonata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sausage with Chickpea Peperonata

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