I developed this Cuban smoked sausage with chickpeas 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.
Preparation Details
Prep Time: 10 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 20 mins
Servings: 6
Ingredients
- 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 or Marsala wine
- 3 teaspoons adobo seasoning
- 2 teaspoons dried oregano
- 2 teaspoons red pepper flakes
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
Steps
- Slice sausage lengthwise; cut into 1/4-inch slices.
- Heat oil in a large pot over medium-high heat. Add sausage; brown about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry; season with adobo seasoning, oregano, pepper flakes, black pepper, and garlic powder. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).
