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.
450g smoked sausage
2 teaspoons vegetable oil
1 medium onion, diced
2 (400g) tins chickpeas, undrained
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
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Method Prep:10min › Cook:30min › Ready in:40min
Slice sausage lengthways, then cut into 5mm slices.
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.
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.