You know it’s fall when the stews start to come out. The other day I shared Oma’s Chicken Soup. Today I want to share one of my recipes. This is my favorite rustic farm stew: a rustic sausage & chickpea stew. I call it the farm stew because we have it often during harvest. It is one of those stews that warms your insides after a long chilly day working outside.
I load it up with aromatics and vegetables like tomatoes, potatoes, and chickpeas. A sweet Italian sausage and fresh spinach give it that rustic taste and feel. You all know I love to add Cedar Oak Farms seasonings whenever possible and the Spaghetti Seasoning is one that I turn to often. It just adds that earthy fresh Italian savoriness that brings Italian based foods alive.
In a large stockpot or Dutch oven add 1 tablespoon olive oil and 1 pound sweet Italian sausage. Cook over medium-high heat 7 minutes, or until sausage is browned. Use a wooden spoon to break up the meat as it cooks. Transfer the sausage to a bowl.
Add 1 diced white onion, 1 diced green pepper, and 3 minced garlic cloves to pan and cook until the vegetables are soft, about 3 – 5 minutes. Add 2 tablespoons spaghetti seasoning, 1 tablespoon smoked paprika, and 1 teaspoon red pepper flakes, and cook 2 minutes.
Stir in 2 pints diced tomatoes (or 2 14.5-ounces cans), 2 diced russet potatoes, 1 15-ounce can drained and rinsed chickpeas and 3 – 4 cups unsalted vegetable stock; cover and bring to a boil. Reduce heat and simmer for about 45 minutes, stirring occasionally.
I like my stews more hearty so I normally only use 3 cups of stock. If you like more broth add the full 4 cups.
Add 1/2 cup chopped fresh spinach and the sausage to the stew. Season with salt and pepper, if needed.
- 2 teaspoons olive oil
- 1 pound sweet Italian sausage
- 1 white onion, diced
- 1 green pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons spaghetti seasoning
- 1 tablespoon smoked paprika
- 1 teaspoon red pepper flakes
- 1 can (15 ounces) diced tomatoes
- 2 russet potatoes, diced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 3-4 cups unsalted vegetable stock
- 1/2 cup fresh spinach, chopped
Add oil and sausage to a large stockpot or Dutch oven; cook over medium-high heat until sausage is browned, about 7 minutes. Transfer sausage to a bowl.
Add onion, green pepper, and garlic to pot and cook until onions are soft and translucent. Add the spaghetti seasoning, paprika, and crushed red pepper flakes and cook 2 minutes.
Stir in diced tomatoes, potatoes, chickpeas, and vegetable stock; cover and bring to a boil. Reduce heat and simmer for about 35 – 45 minutes, stirring occasionally.
Add the spinach and cooked sausage tot he stew; season with salt and pepper if needed.