Sausage-Spiked Chickpeas with Yogurt



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
  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
  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.
  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
Posted in Beef, Pork & Lamb, Gluten-Free, Recipes.


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