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Chickpea and Sausage Stew Recipe

I really love cooking one-pot stews because not only they are easy to make and can be prepared in advance (usually taste better overnight!), they are also able to feed many without too much hassle. Also, I think a one-pot stew can be a very budget-friendly meal because you can use whatever meats or vegetables you have left in the fridge without spending extras so this is also why I tend to make such stews only at the end of the week. And it is always helpful to have frozen stock or broth ready so anytime you need a comforting stew, you can just do it whenever you want it.

This was a stew I made earlier as I wanted to make use of the bratwurst sausages that had been sitting in my freezer for a while now. And as usual, I’d add extra chicken (drumsticks) just to increase the proteins as the husband and I strength train at the gym regularly. All ingredients are of course interchangeable. You can replace bratwurst with frankfurters, cauliflower with celery, chicken with pork – whatever you fancy, really. Have it on its own or serve it with steamed rice, mash or bread and voilà, you get a hearty and wholesome meal 🙂 Enjoy this Chickpea and Sausage Stew Recipe!

Chickpea and Sausage Stew Recipe

Chickpeas and Sausage Stew Recipe

Ingredients (serves 3)
2 bratwurst sausages (approx. 160g), thickly sliced
3 skinless chicken drumsticks
1 onion, sliced
2 tomatoes, diced
1 can chickpeas (410g), drained & rinsed
400g cauliflower, chopped
600ml fresh chicken broth
handful of chopped parsley
1 tsp coconut oil

Instructions
1. Heat oil in pan and pan-fry the onion, sausage slices and chicken till meat is no longer pink.
2. Add in tomatoes and continue to cook for 2-3 minutes.
3. Add in the chickpeas, cauliflower and chicken broth. Bring to a boil and then reduce heat to simmer for 20 minutes till cauliflower is tender and chicken is thoroughly cooked through.
4. Stir in the parsley and serve over mashed potato/rice or with bread.


Note: You’d notice that I did not add any extra salt into the stew because the fresh chicken broth I used was already sufficiently flavoured. Also, I didn’t use too much oil in Step 1 as the sausages would release more oil as you pan-fry them.

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