Sausage-Spiked Chickpeas with Yogurt

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It’s hard to believe that a dish so simple to make can taste so delicious. This is the perfect combination of ingredients — they seem to work synergistically, each enhancing the flavor of the others. The slightly sour tang of the yogurt makes a particularly nice finish.

Sausage-Spiked Chickpeas with Yogurt
Serves 6
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Ingredients
  1. Medium to large (31⁄2 to 5 quart) slow cooker
  2. 1 tbsp olive oil 15 mL
  3. 1 lb spicy sausage, removed from casings 500 g
  4. 2 onions, finely chopped
  5. 1 tbsp ground cumin 15 mL
  6. 2 tbsp tomato paste 30 mL
  7. 1 can (28 oz/796 mL) no-salt added tomatoes including juice
  8. 1 cup chicken stock or water 250 mL
  9. 1 potato, peeled and shredded
  10. 3 cups cooked chickpeas 750 mL
  11. 1⁄2 cup plain yogurt 125 mL
  12. 1⁄4 cup finely chopped parsley leaves 60 mL
Instructions
  1. 1. In a skillet, heat oil over medium-high heat. Add sausage and onions and cook, stirring and breaking up with a spoon, until sausage is cooked through, about 7 minutes. Add cumin and cook, stirring, for 1 minute. Stir in tomato paste. Add tomatoes with juice and stock and bring to a boil, scraping up brown bits from bottom of pan.
  2. 2. Transfer to slow cooker stoneware. Stir in potato and chickpeas. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until hot and bubbly. To serve, ladle into bowls, top with yogurt and garnish with parsley.
Notes
  1. Tips
  2. If you are halving this recipe, be sure to use a small (approx. 11⁄2 to 3 quart) slow cooker.
  3. If you’re looking for some “wow” factor, make this recipe using merguez sausage, a North African specialty made with lamb and seasoned with harissa. The flavor is fantastic. It is also great made with chorizo, or even Italian sausage.
Judith Finlayson http://judithfinlayson.com/
Posted in Beef, Pork & Lamb, Gluten-Free, Recipes.

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