Chickpea Pot recipe
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Ingredients
- 1 pound dried chickpeas (garbanzo beans) 4 cups water ¾ pound ham hocks 1 bay leaf ½ teaspoon oregano 1 pound Italian sausage links, cut into chunks 1 large onion, chopped 1 green bell pepper, chopped 1 clove garlic, crushed ½ teaspoon Worcestershire sauce ½ teaspoon salt 1 dash ground black pepper
Nutrition Info
- 702.3 caloriescarbohydrate: 50.1 gcholesterol: 96.1 mgfat: 40.3 gfiber: 14 gprotein: 35.6 gsaturatedFat: 13.2 gservingSize: -sodium: 807.4 mgsugar: 9.7 gtransFat: : -unsaturatedFat: : -
Directions Chickpea Pot
Directions
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Put chickpeas and water in a large pot, soak beans 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour.
Add ham hocks, oregano, and bay lead to the water and chickpeas, bring to a boil, place a lid on the pot, reduce heat to medium-low, and cook at a simmer until the chickpeas are tender, about 2 hours. Remove and discard bay leaf.
Heat a skillet over medium-high heat. Saute sausage chunks in hot skillet until some of the fat renders, 2 to 3 minutes, add onion, bell pepper, and garlic and saute until lightly browned, about 5 minutes. Add sausage mixture to the mixture in the pot along with Worcestershire sauce, salt, and pepper.
Bring the mixture to a simmer, cover the pot, and cook until the sausage chunks are no longer pink in the center, about 20 minutes.