We love chickpeas at our house! So I am always looking for new flavor combinations to try with them. I spotted an inspirational recipe a few months ago and it has been sitting here on the desk to try. And finally we did this last week. I switched things up a bit to fit our tastes and dietary needs and it was still delicious.
Chickpeas with Sausage and Sun Dried Tomatoes
Adapted from Dishing Up Delights
Makes 4-6 servings
1 Tbsp oil
1 large onion, chopped
2 cloves garlic, minced
12 oz soy chorizo, crumbled *
2 – 15 oz can chickpeas, drained and rinsed
1 cup sun-dried tomatoes, sliced
2-3 Tbsp fresh oregano, chopped *
2 Tbsp red wine vinegar
Salt and pepper
Sour cream or plain yogurt
Cooked rice or pasta
Heat the oil in a large skillet. Add onion and garlic and saute until the onions have softened. Add the sausage and chickpeas and cook until heated through (this vegetarian sausage was pre-cooked). Stir in the sun-dried tomatoes and oregano. Let cook for 1-2 minutes, then turn off heat and add vinegar, salt and pepper to taste.
We served this over brown rice. You could toss with cooked pasta as well. The soy chorizo made this quite spicy so I topped mine with a bit of plain yogurt to cool it off.
Notes:
* I used Trader Joe’s Soy Chorizo. It is quite spicy. Also, the texture is more like crumbled ground beef instead of pork sausage.
* We still have fresh oregano growing in the garden but you could just as easily used dried. I would start with about 1 Tbsp and see what you think.
I apologize for the photos over the next few month in advance. Since I have a day job, and the days are much shorter, most of my photos will be taken after dark, under my kitchen lighting, which isn’t very flattering and is pretty orangey, but it will have to do for now. No fancy equipment here…
