Hot Turkey Sausage with Chickpeas (and so much more!)
Tonight's dinner was supposed to be a sort of 'peasant dish,' simple ingredients and using up some veggies in the frig. Instead, I was privvy to a cornacopia of flavors and colors and it couldn't have been easier. This is a wonderful mid-week dinner, or even better, a cozy meal on a crisp fall evening. I will try my best to document what I used however, I would encourage you to add what you like, what you have, and let it evolve. You could easily add mushrooms, or kale, or peppers. That's the beauty! It's also done entirely on the stovetop so it's ideal for cooking aboard ship, ready in about 30 minutes. Shall I also mention that it's a low fat, high fiber, really healthy meal? Nah! Why ruin a good thing?
Hot Turkey Sausage with Chickpeas and More
5 hot Turkey Sausages (I prefer Jennie-O brand Hot Italian Sausages - they're low in fat and high on flavor)
2 TB extra virgin olive oil
1/2 medium yellow onion, chopped
1 tsp minced garlic
1/2 yellow squash, sliced and quartered
1/2 zucchini squash, sliced and quartered
12 cherry tomatoes, halved
1/4 cup white wine or chicken broth
1 can chickpeas (also called Garbonzo beans), rinsed
1 pkg frozen, chopped spinach
salt and pepper
Defrost frozen spinach in the microwave (about 5 minutes). Squeeze out excess moisture and set aside. In a medium non-stick pan, drizzle some olive oil and over medium heat, brown the whole turkey sausages (about 5 minutes). Remove sausages to a plate, and cut them in half, diagonally. In the same pan in which you cooked the sausages, add a little more olive oil and add onions and garlic, cooking gently for a few minutes until softened. Add squashes and tomatoes and cook for a couple of minutes more. Add white wine or broth, adding back in the sausages, cover and simmer over low heat for 15 minutes, or until the sausage are almost cooked through. Add the drained chickpeas and the chopped spinach, cover and cook just until heated, about 3 minutes. Season with salt (go lightly...the sausages are plenty salty) and lots of freshly ground pepper. Enjoy!
Hot Turkey Sausage with Chickpeas and More
5 hot Turkey Sausages (I prefer Jennie-O brand Hot Italian Sausages - they're low in fat and high on flavor)
2 TB extra virgin olive oil
1/2 medium yellow onion, chopped
1 tsp minced garlic
1/2 yellow squash, sliced and quartered
1/2 zucchini squash, sliced and quartered
12 cherry tomatoes, halved
1/4 cup white wine or chicken broth
1 can chickpeas (also called Garbonzo beans), rinsed
1 pkg frozen, chopped spinach
salt and pepper
Defrost frozen spinach in the microwave (about 5 minutes). Squeeze out excess moisture and set aside. In a medium non-stick pan, drizzle some olive oil and over medium heat, brown the whole turkey sausages (about 5 minutes). Remove sausages to a plate, and cut them in half, diagonally. In the same pan in which you cooked the sausages, add a little more olive oil and add onions and garlic, cooking gently for a few minutes until softened. Add squashes and tomatoes and cook for a couple of minutes more. Add white wine or broth, adding back in the sausages, cover and simmer over low heat for 15 minutes, or until the sausage are almost cooked through. Add the drained chickpeas and the chopped spinach, cover and cook just until heated, about 3 minutes. Season with salt (go lightly...the sausages are plenty salty) and lots of freshly ground pepper. Enjoy!
dang, that sounds good.
ReplyDelete