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May 20, 2007
Sweet and Sour Chickpeas and Sausage
Mr. Spaceling and I went out to Half Moon Bay today - had a great time walking on the beach and drinking coffee in a local cafe. When we arrived back home it was after 8:00pm, and I hadn't been grocery shopping all weekend. I threw this recipe together from some stuff I had in the fridge and the pantry. It was good enough to be worth repeating.
The recipe uses tomatoes and sherry vinegar to give a kind of sweet and sour effect. (It's not super sweet.) It also uses lots of Spanish smoked paprika, which continues to be one of my favorite ingredients for giving a simple dish an extra flavor boost.
The Ingredients
- 2 links chicken-garlic sausage (any andouille-like sausage should work), diced
- 1/4 cup dry white vermouth (or substitute a bit of white wine)
- 1 14 oz. can chick peas, rinsed and drained
- 1 14 oz. can diced tomatoes with their juice
- 2 tsp. smoked paprika (sweet, not hot)
- 1 tbsp. sherry vinegar
- Tabasco sauce, to taste
The steps
- Cook the sausage in a deep skillet until lightly browned.
- Add the vermouth, and let it cook down for a few minutes.
- Add the chick peas, the tomatoes, the paprika, and the Tabasco sauce (if using).
- Bring to a simmer and cook for about 10 minutes, stirring occasionally, until the tomatoes have broken down to a slightly saucy consistency.
- Stir in the vinegar, taste, and adjust the seasoning.
Serves 2.
Posted by spaceling at May 20, 2007 09:42 PM
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