Best 6 Sausage And Chickpea Casserole Recipes

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Sausage and chickpea casserole is a hearty and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you prefer a spicy dish or a more mild one, there is a sausage and chickpea casserole recipe out there for you. With so many different variations, you're sure to find one that you and your family will love.

Let's cook with our recipes!

SAUSAGE & CHICKPEA SKILLET



Sausage & Chickpea Skillet image

This quick sausage and chickpea dish is perfect for weeknight meals! You can throw it together quickly with just a few ingredients. —Phyllis Schwartz, Arcadia, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1 pound Italian sausage links, cut into 1-inch slices
1 cup chopped onion
1 cup chopped green pepper
2/3 cup chopped celery
1/2 cup chopped carrot
1-1/2 teaspoons minced garlic
2 tablespoons olive oil
1 can (28 ounces) stewed tomatoes
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (6 ounces) tomato paste
1 teaspoon sugar
1 teaspoon Italian seasoning
1/8 teaspoon crushed red pepper flakes
Hot cooked rice or pasta, optional

Steps:

  • In a large skillet, cook sausage until no longer pink; drain. Remove and keep warm. In the same skillet, saute the onion, green pepper, celery, carrot and garlic in olive oil for until vegetables are tender, 3-4 minutes. Stir in the tomatoes, chickpeas, tomato paste, sugar, Italian seasoning, pepper flakes and sausage. , Bring to a boil. Reduce heat; simmer, uncovered until heated through, 4-6 minutes.

Nutrition Facts : Calories 284 calories, Fat 17g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 619mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges

SAUSAGE AND CHICKPEA CASSEROLE



Sausage and Chickpea Casserole image

I made this with pork and fennel sausages, triple-smoked bacon and ingredients I had in the pantry/fridge. Delicious - but if you start with tasty sausages and bacon, you can't go wrong! You could make this with any vegetables you happen to have.

Provided by RonaNZ

Categories     Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons oil
500 g pork sausage (6 sausages)
100 g bacon
2 onions
400 g canned tomatoes (tinned)
420 g canned chick-peas (tinned)
1 leek
salt
pepper
1/2 teaspoon paprika
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
1/2 cup parsley
250 g cauliflower
250 g broccoli

Steps:

  • Heat the oil in a frying pan and brown the sausages. They don't have to be cooked through. Remove and let cool slightly.
  • Cut the bacon into strips and fry in the oil.
  • Add sliced onions and continue cooking, stirring occasionally until the onions are soft.
  • Cut the sausage into slices and put in a casserole dish.
  • Add the tomatoes, drained chickpeas and chopped leek.
  • If there is a lot of fat in the bacon you may want to drain the fat off the onions and bacon. Add them to the casserole dish.
  • Add paprika, salt, pepper and thyme and stir to combine. Dried mixed herbs or dried thyme will do.
  • Finely chop the parsley and add half of it to the dish.
  • Cover and bake in the oven at 170C/340F for 35 minutes.
  • In the last few minutes of cooking, steam some cauliflower and/or broccoli or cook in the microwave.
  • Stir the steamed vegetables into the casserole.
  • Garnish with the reserved parsley.

CATALAN CHICKPEA AND SAUSAGE STEW



Catalan Chickpea and Sausage Stew image

This slightly picante stew benefits from being made a day or two ahead.

Provided by Food Network

Categories     main-dish

Time 10h15m

Yield 6 servings

Number Of Ingredients 11

1 pound chickpeas, soaked in 2 quarts water for 6 hours or overnight, and drained
1 bay leaf
Salt and freshly ground black pepper
1/2 pound soft Spanish chorizo
2 tablespoons olive oil
1 medium onion, chopped
1 medium green or red pepper, chopped
2 plump garlic cloves, minced
1 28-ounce can chopped tomatoes, lightly drained
1/2 teaspoon dried thyme
1 dried cayenne pepper, or 1/4 to 1/2 teaspoon dried red pepper flakes, to taste

Steps:

  • Combine the drained chickpeas with enough water to cover by 2 inches in a large soup pot or Dutch oven, add the bay leaf, and bring to a boil. Reduce the heat and skim off any foam. Cover and simmer for 1 hour. Add salt to taste (about a tablespoon), and simmer for another hour, until tender. Drain over a bowl and retain 2 cups of the cooking liquid. Set aside.
  • While the beans are cooking, heat a large, heavy casserole over medium-high heat and when it is hot, add the sausages. Brown the sausages on all sides and remove from the heat. Slice and set aside.
  • Add the olive oil to the pan, turn the heat down to medium, and add the onion. Cook, stirring, until it begins to soften, and add the diced pepper. Cook, stirring often, until the onion and pepper are tender, 5 to 10 minutes. Add the garlic, stir together for a minute or two, until fragrant, and stir in the tomatoes, sliced sausage, thyme, and salt and pepper to taste. Cook, stirring often over medium heat for about 10 minutes, until the tomatoes have cooked down slightly. Add the chickpeas, dried cayenne or chili flakes, and the 2 cups of their liquid that you set aside. Bring back to a simmer, stir together, turn the heat to very low, cover and cook gently for 30 minutes to 1 hour, until the beans are very tender and the broth fragrant. Taste, adjust seasonings, and serve.

CHICKEN SAUSAGE CASSEROLE



Chicken Sausage Casserole image

My grandmother always makes this for family gatherings like the birth of a baby or a funeral, because it is very filling and comforting, and leftovers store really well. I freeze it BEFORE baking, if I do, but it'd probably work well to freeze after it's baked too. My husband loves loves this recipe.

Provided by newspapergal

Categories     Chicken

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

3 -4 lbs chicken
1 lb sausage
1 box long grain rice
2 cans cream of mushroom soup
1 can water or 1 can chicken broth
1 cup diced onion
3/4 cup diced celery
black pepper

Steps:

  • Cook and debone chicken.
  • Saute onions and celery for about 4 minutes in a bit of olive oil; add sausage, crumbling it.
  • Cook until done, crispy.
  • Prepare box of long grain rice per directions.
  • (I use Uncle Ben's) Mix all ingrediants together in a 9x13 casserole dish (easiest to do with your hands); you'll likely have some left over that you can put in a smaller baking dish.
  • Sprinkle liberally with black pepper Cover with aluminum foil and bake 30 minutes at 350 degrees.
  • Freezes VERY WELL.

Nutrition Facts : Calories 621.2, Fat 46.4, SaturatedFat 13.9, Cholesterol 160.5, Sodium 1177.5, Carbohydrate 8.6, Fiber 0.5, Sugar 2.1, Protein 40

CUBAN SMOKED SAUSAGE WITH CHICKPEAS



Cuban Smoked Sausage with Chickpeas image

I developed this recipe after tasting something similar at a local Cuban restaurant. This is a simple and savory stew - delicious over steamed white rice. The seasonings aren't strict measurements so add more of anything to suit your taste.

Provided by TOOS64

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h20m

Yield 6

Number Of Ingredients 11

1 pound smoked sausage
2 teaspoons vegetable oil
1 medium onion, diced
2 (15.5 ounce) cans chickpeas (garbanzo beans), undrained
1 (4 ounce) can tomato sauce
3 tablespoons sherry wine or Marsala
2 teaspoons dried oregano
2 teaspoons red pepper flakes
½ teaspoon ground black pepper
½ teaspoon garlic powder
3 teaspoons adobo seasoning

Steps:

  • Slice sausage lengthwise, then cut into 1/4-inch slices.
  • Heat oil in a large pot over medium-high heat. Brown sausage about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry. Season with oregano, red pepper flakes, black pepper, garlic powder, and adobo seasoning. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).

Nutrition Facts : Calories 510.4 calories, Carbohydrate 40.4 g, Cholesterol 51.5 mg, Fat 27.6 g, Fiber 7.9 g, Protein 24.9 g, SaturatedFat 9.1 g, Sodium 1718.2 mg, Sugar 3.3 g

SAUSAGE 'N' CHICKEN CASSEROLE



Sausage 'N' Chicken Casserole image

Meat-and-potato fans will fall for this recipe because simple seasonings bring out the flavors.#151;Alice Ceresa, Rochester, New York

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 8

5 medium potatoes (about 3 pounds), peeled and quartered
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon garlic salt
1/2 pound Italian sausage links, cooked and cut into 1-inch pieces
4 bone-in chicken breast halves, skin removed (7 ounces each)
2 tablespoons canola oil

Steps:

  • Place potatoes in a greased 13x9-in. baking dish. In a small bowl, combine the salt, oregano, paprika and garlic salt; sprinkle half over potatoes. , Arrange sausage and chicken over the potatoes. Drizzle with oil; sprinkle with remaining seasonings. , Cover and bake at 400° for 55-60 minutes or until a thermometer inserted in the chicken reads 170°.

Nutrition Facts : Calories 397 calories, Fat 15g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 1109mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make your casserole taste its best. Look for high-quality sausage, chickpeas, and vegetables.
  • Don't overcook the sausage: Overcooked sausage will be tough and dry. Cook it just until it is browned and cooked through.
  • Use a variety of vegetables: This will add flavor, texture, and nutrients to your casserole. Some good options include onions, carrots, celery, and spinach.
  • Season the casserole well: Use a variety of herbs and spices to flavor your casserole. Some good options include thyme, oregano, basil, garlic powder, and onion powder.
  • Don't be afraid to experiment: There are many ways to customize this casserole to your liking. Try adding different types of sausage, vegetables, or cheeses. You can also adjust the amount of heat by adding more or less chili flakes.

Conclusion:

Sausage and chickpea casserole is a delicious, hearty, and satisfying dish that is perfect for a weeknight meal. It is easy to make and can be customized to your liking. With its combination of protein, vegetables, and flavorful sauce, this casserole is sure to be a hit with the whole family.

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