Chickpea & Sausage Stew

I wanted to make a one pot stew that was rich in classic Italian flavors which could come together within 60 minutes, using both pantry staples and fresh ingredients. Though the star of this dish is the chickpeas, the fresh vegetables really bring it all together. After comparing this recipe with canned crushed and cherry tomatoes, I couldn’t deny how the ripe tomatoes highlighted the flavors of the other ingredients such as the sweet Swiss chard and carrots. Though in a pinch, following the original recipe and substituting 1 cup of canned crushed tomatoes provides a delicious alternative. Together with the sausage, chickpeas, herbs, and spices, this dish transports one to a Tuscan oasis!

While developing this recipe, I tried different chickpea brands and opted for Goya, since they are already tender to start, allowing for this stew to thicken quickly without risking undercooked legumes. Cooking times may vary depending on the size and pot type you choose and though we used a Dutch oven, a pot of at least 6 quarts will deliver similar results. However, this recipe is very forgiving and flexible. You will know when this stew is ready once the carrots are fully cooked, chickpeas have softened, and stew has reached your desired consistency. We then topped the stew with mascarpone to add a creaminess and croutons for a crunch. Bon appetite!

Ingredients
2 cups bread cut into ¾-inch cubes (French or Italian Baguette) 
5 tablespoons olive oil, divided, plus extra for drizzling 
16 ounces mild Italian sausage, casings removed
1 medium yellow onion, diced
1 cup chopped carrots, about 3 medium
1 bunch swiss chard- 1 cup stems, diced and 2 cups leaves, chopped
4 garlic cloves, minced
1 pint cherry tomatoes, halved 
1/4 teaspoon chili flakes
1/4 teaspoon oregano 
1 tablespoon tomato paste   
2 (15-ounce) cans chickpeas, rinsed
3 cups regular chicken broth 
1 rosemary sprig 
Mascarpone or creme fraiche, optional (for garnish)  

Let’s Cook!

Make Croutons:

1. In a dutch oven or large pot, heat 2 tablespoons of olive oil on medium- low heat. Add chopped bread and toast until all sides are golden, about 5-8 minutes. Drizzle extra olive oil as needed. Transfer to a bowl and set aside. Remove any small bits of bread from the dutch oven. 

Make Stew:

1. In the same dutch oven or pot, heat 1 tablespoon olive oil over medium- high heat and cook sausage, breaking it up into one inch pieces, and until golden and crispy, about 8-10 minutes. Use a slotted spoon, transfer sausage to a bowl.

2. Add 2 tablespoons olive oil, onions, carrots, and swiss chard stems to again-empty dutch oven or pot. Cook until onions are translucent and carrots begin to soften, about 10 minutes. Deglaze the pan if necessary by adding water in 1 tablespoon increments  to remove excess browning.

3. Add garlic, cherry tomatoes, chili flakes, and oregano. Cook until juices begin to release, about 8-10 minutes. Mix in tomato paste until well incorporated. 

4. Stir in chickpeas, chicken broth, and  rosemary sprig. Bring to a simmer and cook uncovered until carrots are fully cooked and stew has slightly thickened, about 20-30 minutes. If the stew is too thick, add broth in ½ cup increments until you reach your desired consistency. 

5. Return cooked sausage into the pot and add swiss chard leaves, cook covered for 2 minutes or until chard is slightly wilted. Remove from heat and top each individual serving with mascarpone and croutons if using. Season with salt and pepper to taste.