Sausage and Chickpea Casserole
Warm, hearty, and bursting with flavor, this Sausage and Chickpea Casserole is the perfect one-pot meal to cozy up your dinner table. Juicy sausages are seared to golden perfection before simmering alongside tender chickpeas, sweet carrots, celery, and aromatic garlic in a rich tomato base infused with smoky paprika and thyme. This comforting casserole is as nourishing as it is satisfying, with the option to toss in vibrant baby spinach for an extra boost of greens. Ready in under an hour, it’s a versatile dish that pairs beautifully with crusty bread, fluffy rice, or creamy mashed potatoes. Ideal for busy weeknights or a flavorful weekend feast, this recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 6 pieces sausages (Italian or your preferred type)
- 1 large onion, diced
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 4 garlic cloves, minced
- 1 15-ounce can of chickpeas, drained and rinsed
- 1 28-ounce can of crushed tomatoes
- 1 cup chicken or vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach (optional)
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Heat the olive oil in a large, deep skillet or casserole pot over medium heat.
Add the sausages to the pan and brown them on all sides, about 6–7 minutes. Remove the sausages and set them aside on a plate.
In the same pan, add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables start to soften.
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Stir in the smoked paprika, dried thyme, salt, and black pepper, coating the vegetables evenly with the spices.
Add the can of chickpeas, crushed tomatoes, chicken or vegetable broth, and the bay leaf. Stir to combine.
Return the sausages to the pan, nestling them into the sauce and vegetables.
Bring the mixture to a gentle simmer, then reduce the heat to low and cover. Cook for 30 minutes, stirring occasionally, until the sausages are cooked through and the flavors have melded together.
If using baby spinach, stir it in during the last 5 minutes of cooking until wilted.
Taste and adjust seasoning with additional salt or pepper if needed.
Remove the bay leaf before serving. Garnish with fresh parsley if desired.
Serve hot with crusty bread, rice, or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
2455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.4 g | 202% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 8193 mg | 356% | |
| Total Carbohydrate | 131.5 g | 48% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 29.0 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3562 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
