Spicy Chicken Sausage and Chickpea Stew

Photo by Craig Lee

from SFGate

submitted by Emerald Yee

preparation time: about 45 minutes

serves 3 to 4, plus additional 3 to 4 servings for the freezer

2 tablespoons olive oil

1 medium onion, diced (about 2 cups)

1 pound spicy Italian chicken sausage

Kosher salt and ground black pepper, to taste

2 15-ounce cans chickpeas

1 15-ounce can diced tomatoes

2 cups low-sodium chicken broth

2 teaspoons minced rosemary + more for garnish, if desired

1 2- to 3-inch piece Parmesan rind

Freshly grated Parmesan cheese, for garnish

In a large, heavy-bottom pot, warm the olive oil over medium heat. Add onions, and cook, stirring, until softened, about 4 minutes. With a spatula, push onions into a pile onto one side of the pot.  Remove the sausage meat from its casing, and add the sausage to the pot, breaking it up with a wooden spoon as it browns. Cook for about 3 to 4 minutes, then stir together with the onions. Season to taste with salt and pepper.

Meanwhile, drain and rinse two cans of the chickpeas, and pour the third can, with the bean liquid, into a blender. Purée coarsely. Add the whole and puréed chickpeas to the soup pot, along with the diced tomatoes, chicken broth, rosemary and Parmesan rind. Bring to a boil, then reduce heat to low and simmer, uncovered, for about 30 minutes, until slightly thickened.

Remove Parmesan rind. Pour half of the mixture into a freezer-safe container, let cool, then cover and freeze up to 3 months. Season and garnish after thawing and reheating.  Season the remaining half with plenty of salt and pepper to taste. Garnish with grated Parmesan cheese and minced rosemary, if desired, and serve hot.

Any sausage will work fine - including pork - but you might want more seasoning if you opt for a mild sausage. If you're not a fan of rosemary, substitute fresh or dried oregano.