This rich Italian Sausage & Tomato Stew is perfect for digging into on cooler evenings. With a base of stewed tomatoes and lots of spices, chickpeas and then topped off with a flavoursome Italian sausage, you know it’s going to be a great dinner. Add it to your dinner rotation soon!
If any of you have been visiting this week, you would have noticed I stewed a whole bunch of tomatoes a few days ago. Well, not following my advice, I did not jar or freeze them. So, I have been cooking with them, AGAIN! I promise next week will feature NO tomatoes.
This dish came to my mind this afternoon when I was out with the kids. Earlier in the summer a visiting friend had us over for dinner. She served a dish very similar to this one. I really loved it, so asked for the recipe. Well, hers used chorizo. Mine has Italian sausage as it was what I had on hand. The version with slightly spiced chorizo was totally delicious. This Italian sausage version isn’t too shabby either.
And you know you can’t have stew without bread, so head on over to check out the Fluffy White Dinner Rolls or the Garlic Knots. Both great choices!
Notes About The Italian Sausage & Tomato Stew
- I used homemade stewed tomaotes that i had on hand. You can do this for the recipe OR just use can tomatoes. For ease, the recipe below uses canned tomatoes. I’ve made this recipe using both methods, and they are both successful.
- In this recipe, I used lightly spiced Italian Sausage and it worked great. If you prefer something spicier, you can use Spanish Chorizo.
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Get the recipe!
Italian Sausage & Tomato Stew
Ingredients
- 6 Italian Sausages
- 2 cans whole tomatoes (16 oz cans)
- 1 jar chickpeas drained and rinsed
- 1 onion finely chopped
- 3 cloves garlic crushed
- 3 Teaspoons sweet paprika
- 1 Teaspoon coriander
- 1 Tablespoon olive oil
- Fresh chopped parsley to serve
- Sea salt and black pepper
Instructions
- In a large skillet, add the olive oil, garlic and onions. Cook over a medium heat until they are softened. About 5-8 minutes. Add the tomatoes, paprika, coriander, salt and pepper. As I used my stewed tomatoes, I needed to mash them up a bit. So, that is exactly what I did! I used a potato masher to chop up the tomatoes. Not a fine cooking technique, I know. It works. Toss in the chickpeas and stir. Remove from heat.
- Remove the skins from the sausages and cut them into about 1-inch pieces. In a clean skillet, cook the sausages for just a few minutes. You just want to sear them and this will only take a couple of minutes. Remove from heat and add the sausage to the tomatoes.
- Next, add this to a casserole dish and cover with a lid. Continue to cook in a preheated oven of about 200 degrees F for about 1 1/2 hours. Remove from oven and toss in the fresh chopped parsley. We served this with couscous. I think it could very easily be eaten alone as well.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
