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Italian Sausage and Chickpea Stew over Barley
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Provided By:
Alexis Touchet

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    • Chickpeas do double-duty by stretching the sausage and thickening the stew in this easy supper. Barley serves as a hearty bed for the stew.

    Ingredients

    Serves:

    Directions

    Bring barley, 3/4 cup broth, and 3/4 cup water to a boil in a 3-quart heavy saucepan over high heat, then reduce heat to low and simmer, partially covered, until liquid is absorbed and barley is tender, about 40 minutes.

    Heat 2 Tablespoons oil in a 5- to 6-quart wide heavy pot over moderately high heat until it shimmers, then brown sausage, turning once, about 8 minutes, and transfer to a plate. Add onion, carrot, and celery to oil in pot, then reduce heat to moderately low and cook, stirring occasionally, until carrot is tender, 3 to 5 minutes. Mash 1/2 cup chickpeas with a fork on a plate. Add sausage with any juices on plate, mashed and whole chickpeas, tomatoes, and remaining cup broth, then simmer, uncovered, stirring occasionally, until sausage is cooked through and mixture is thickened, about 6 minutes.

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    3 Comments

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    lizhait99

    Also, The 14-oz can of broth equals 1 3/4 cups, so I thought that was correct in this recipe. ************* say to separate the broth into 3/4 cup and 1 cup amounts.

    November 17 2010 at 12:41 PM Report abuse rate up rate down Reply
    lizhait99

    This is a solid stew recipe! I recommend cutting the sausage into bite-sized pieces before adding it back in at the end, it makes for easier eating -- especially for kids.

    November 17 2010 at 12:40 PM Report abuse rate up rate down Reply
    punknpoco

    The broth amount in this recipe is ******************* to bring broth etc. to a boil in Step 1. Later it says add the remaining 1 C. broth. What remaining broth? The broth should call for 1-3/4 C. broth.

    November 14 2010 at 9:07 AM Report abuse rate up rate down Reply

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