Sausage with chickpeas and bell peppers
Comfort
Weekend
Sweet
Ingredients
- Olive oil
- 4 spicy sausages
- 1 onion
- 1 long red bell pepper
- 1 long yellow bell pepper
- 2–3 cloves of garlic
- 400g canned chickpeas
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 100–150ml broth or water
- A few sprigs of parsley
Instructions
Difficulty ⭐
Why this recipe existsThis recipe is perfect for when you don't have much time to cook, and it's a complete meal.
Cut the sausages into small pieces. Peel the onion and garlic, then finely chop them separately. Wash and clean the bell pepper, then cut it into strips, chunks, or slices. Place the chickpeas in a colander, rinse them under running water, and drain.
Heat the olive oil in a skillet and fry the sausages. Turn them while frying so they brown evenly on all sides. Remove the cooked sausages from the pan and set them aside on a plate. Add the onion to the pan and sauté until translucent, stirring occasionally. Add the bell pepper and garlic, and continue to sauté over medium heat for another 5 minutes, or until the bell pepper softens slightly.
Add the drained chickpeas and the cooked sausages to the pan. Sprinkle a little ground paprika over the ingredients, season to taste with pepper and salt, stir well, and add a little water or broth. Cook the dish covered for 10 minutes, then remove the lid and cook until only about a tablespoon of liquid remains in the pan.
Rinse the parsley under running water, shake it well, and coarsely chop it. Sprinkle it over the prepared dish, serve it on plates, and offer it with bread.
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