Chickpeas with Sausage and Sun Dried Tomatoes

I've been growing tired of my boring turkey sandwiches for work so lately, I have been looking for new things to throw into the mix. When I think about what I want to eat during the week and what I have time to prepare, the main factors are quickness, healthiness, portability, and cost. This recipe is great because it used things I mostly keep around my tiny kitchen and takes about two seconds to throw together. It is packed with protein and if you want to bump up the iron, I am sure some spinach would go great in here. It's really, very flavorful and the sausage I used was a Louisiana hot link variety from Whole Foods so there was a gentle spice to the whole dish. As I said, I am always looking for easy weekday meals so if you have ideas for me, leave them in the comments and have yourself a great Easter weekend!!



Chickpeas with Sausage and Sun Dried Tomatoes
(Lightly adapted from The Perfect Pantry)



Makes 2-3 servings

4 ounces spicy sausage (I used Louisiana hot links), diced
1 tablespoon olive oil
1/2 small onion, chopped
1 large clove of garlic, roughly chopped
1-15 ounce can chickpeas, drained and rinsed
3-4 sundried tomatoes, thinly sliced
1 1/2 teaspoons red wine vinegar, or to taste
Kosher salt and fresh black pepper to taste
Parsley for garnish (optional)

Heat the oil in a heavy bottomed pan over medium heat, then add the onion and garlic. Cook, stirring occasionally, until the onion is softened but not browned. Stir in the sausage and cook until cooked through, 5-7 minutes.

Pour the mixture into a bowl and add the chickpeas and tomatoes. Season with vinegar, salt and pepper. Sprinkle with parsley. Serve warm.

Printable Recipe