Cuban chickpeas with smoked sausage

    40 min

    This is a deliciously different Cuban-inspired stew. I've had similar at a Cuban restaurant. If you can't find smoked sausage, use a good quality regular pork sausage. This is delicious over steamed white rice.

    34 people made this

    Serves: 6 

    • 450g smoked sausage
    • 2 teaspoons vegetable oil
    • 1 medium onion, diced
    • 2 (400g) tins chickpeas, undrained
    • 125g passata
    • 3 tablespoons sherry or Marsala
    • 2 teaspoons dried oregano
    • 2 teaspoons red chilli flakes
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon garlic granules

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Slice sausage lengthways, then cut into 5mm slices.
    2. Heat oil in a large pot over medium-high heat. Brown sausage about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, passata and sherry. Season with oregano, red chilli flakes, black pepper, garlic granules and adobo seasoning. Simmer, stirring occasionally, at least 10 minutes, but 1 hour or more is preferable.

    Adobo seasoning

    You can add 3 teaspoons adobo seasoning to this dish for even more flavour. Adobo seasoning can be found online or in some speciality shops. A well known brand is Goya.

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    Reviews in English (45)


    Add some bay leaves, use fresh garlic, olive oil and instead of smoked sausage, try chorizo.  -  16 Mar 2009  (Review from Allrecipes US | Canada)


    I made this last night. what a great easy dinner. I did not have tomato sauce so I used a can of chopped tomatoes. I simmered it for an hour. The smell was great ! At the end I added some chopped fresh cilantro. I served it over brown rice. Very good.  -  26 Mar 2010  (Review from Allrecipes US | Canada)


    This was great! I love chic peas and always try to fine a dish to cook them with. The only thing I did was add more garlic powder and half the red pepper called for, I am not to big on spicy hot food and it was just perfect. Husband and kids loved it, made over white rice. This will def. be made again, I might add some other veggies in it next time. Thanks!  -  05 Nov 2008  (Review from Allrecipes US | Canada)