Saturday, January 28, 2012

Spicy Cabbage, Chickpea, and Sausage Stew

Who doesn't love a big bowl of warming, hearty, healthy, and flavorful stew?  Extra points for cabbage, and double points for spicy.  I'm not sure why exactly, but I used Chinese Cabbage in this stew.  No matter, it turned out great, but use whatever cabbage you like.  This was an eyeballed recipe, so measurements are approx.

Spicy Cabbage, Chickpea, and Sausage Stew
2 large carrots, chopped
3 stalks celery, chopped
1/2 large onion, chopped
1 can chickpeas, rinsed and drained
1 cabbage, ribs removed, torn into smaller pieces
4 cans of reduced sodium stock, can be 1/2 chicken 1/2 veg, homemade whatever you have, all veg, all chicken, whatever.
1/2 can fire roasted tomatoes (this is optional- but i had leftovers from the chicken dip, so i used it)
2 tbsp tomato paste
1 bay leaf
salt and pepper
1/2 tsp (or more) red pepper flakes
sprinkle of thyme and sage
1/2 tsp minced garlic
one package of your favorite spicy sausage, cut into bite sized pieces

Brown your onion in a bit of EVOO in your stockpot.  Then add your celery and carrot and some kosher salt and cook for about five minutes.  Throw in your cabbage, garlic, seasonings, and bay leaf, and stir well.  Add in your fire roasted tomatoes, tomato paste, stock, and chickpeas.  Bring to a high simmer and then reduce heat and simmer for about an hour.  Yum!!!  This is a great way to get in your cruciferous veg, which we could all use more of, women especially.  Enjoy all you gfg'ers out there!  Let me know what you think!  This is a super easy, and super cheap meal.  Try it in the crockpot too!  Eeezy peezy. XoXoGFG

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