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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate