Italian Sausage and Tomato Stew
This Italian Sausage & Tomato Stew blends savory sausage with tender chickpeas and richly spiced stewed tomatoes for a warming, satisfying main course. It’s simple to prepare and slow-cooks to develop deep flavors, perfect for cozy dinners or meal prep.
Equipment
- 1 Large skillet
- 1 Potato Masher
- 1 casserole dish with lid
- 1 Wooden Spoon
- Measuring Spoons (set)
Ingredients
- 6 Italian sausages casings removed
- 2 cans 16 oz each whole peeled tomatoes
- 1 jar about 15 oz cooked chickpeas, drained and rinsed
- 1 medium onion finely diced
- 3 cloves garlic minced
- 3 teaspoons sweet paprika
- 1 teaspoon ground coriander
- 1 tablespoon extra virgin olive oil
- Fresh parsley chopped (for garnish)
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking gently for 5 to 8 minutes until the onion becomes translucent and fragrant but not browned.
- Prepare Tomato Base: Add the whole peeled tomatoes along with their juices to the skillet. Using a potato masher or the back of a spoon, lightly crush the tomatoes to create a chunky sauce. Stir in the sweet paprika, ground coriander, salt, and pepper to season. Mix well.
- Add Chickpeas: Pour in the drained chickpeas and fold them into the tomato mixture until evenly combined. Remove the skillet from heat temporarily.
- Cook Sausage Pieces: Remove the sausage casings and break the meat into roughly 1-inch chunks. In a separate clean skillet, sear the sausage pieces over medium heat for about 3 minutes, turning occasionally, until lightly browned on the outside but not fully cooked.
- Combine and Transfer: Carefully transfer the browned sausage pieces into the tomato and chickpea mixture. Stir gently to distribute the sausages evenly.
- Slow Cook the Stew: Pour the entire mixture into a casserole dish with a tight-fitting lid. Cover and place in a preheated oven at 200°F (about 93°C). Let the stew cook slowly for approximately 1 hour and 30 minutes to allow flavors to meld and the sausages to cook through thoroughly.
- Garnish and Serve: Once finished, remove the casserole from the oven. Sprinkle freshly chopped parsley on top for brightness. Serve the stew warm, ideally paired with couscous, crusty bread, or enjoyed on its own.
Notes
- Tomato Texture: If you prefer a smoother sauce, use an immersion blender to pulse the tomatoes slightly before adding chickpeas. Otherwise, keep the rustic, chunky feel.
- Sausage Options: For a leaner version, try chicken or turkey Italian sausages. Adjust cooking time slightly if using pre-cooked sausages.
- Cooking Time Variance: Oven temperatures and cookware vary; check stew doneness after 1 hour and adjust as needed. The sausage should be fully cooked and tender.
- Storage: This stew keeps well in an airtight container in the fridge for up to 3 days and reheats beautifully. It also freezes well for longer storage.
- Serving Suggestions: Pair with couscous, polenta, or even a side of roasted vegetables for a complete meal.
