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Cuban Smoked Sausage with Chickpeas

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

  1. Slice sausage lengthwise; cut into 1/4-inch slices.
  2. 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).

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