Chickpeas with sausage

  • Serves 2–4.
  • A few hours, mostly unattended.

Pretty much what the name says. I have been buying big packages of kielbasa lately and storing them in the freezer, and then looking for ways to use them up. This has been one of the better ideas. It’s a pantry dinner, made up entirely of things I’m likely to have around on any given day, and it could be made in a slow cooker as well.

Serve, if possible, with good fresh bread, and maybe a salad.

    • 1 cup dry chickpeas

    Soak for several hours or overnight; or, if you’re in a hurry, cover with water, bring to a boil, remove from heat, cover, and let sit for one hour.

    • 1 tablespoon olive oil
    • 1 medium onion, chopped
    • 1 large link kielbasa, quartered lengthwise and sliced thickly
    • 1–2 cloves garlic, minced

    Cook the onion and kielbasa in the oil over medium heat until the onion is softened and the sausage starts to brown. Add the garlic and cook another minute.

    Add the chickpeas and enough of the soaking water to cover. Bring to a boil, reduce heat to a bare simmer, cover, and cook until the peas are just tender but not soft.

    • 1 14-ounce can diced tomatoes
    • a few sprigs fresh thyme
    • 1 teaspoon salt, or to taste
    • ½ teaspoon paprika
    • ½ teaspoon coarsely ground black pepper

    Add and continue simmering very gently for another hour.

  1. Sprinkle with red wine vinegar and more fresh thyme to serve.