Cuban chickpeas with smoked sausage

    Cuban chickpeas with smoked sausage


    32 people made this

    About this recipe: 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.

    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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