The holiday season seems to ensure we consume more than our daily quota of sugar intake, which is probably why we crave our veggies and greens. With Vancouver still reeling from its unusual cold snap, we’re also embracing our veggies roasted or sauted. This one-pot sausage and chickpea bowl with goat cheese hits many of our winter food requirements:
- It’s hot (hello, roasted goodness)
- It still has lots of colour (hello, tasty veggies)
- It’s satisfying (hello, chickpeas and local sausage)
- It has cheese (enough said) 🙂
This meal is quick to put together (think, under 30 minutes) and I like to think of it as more of a broad pairing-guide, than a recipe. During the winter, we usually have roasted vegetables 4 or 5 times a week and change-up the protein as our cravings desire. So this recipe is more of a “what to add to your warm veggies” meal, than anything else.
I know I’ve mentioned it before, but we like spicy food. We picked up a few pork Habanero sausages from the local butcher, and they really added a great flavour to this meal. Pair that with a few cloves of garlic, a glug or two of white wine, and a sprinkle of tangy goat cheese, and this meal definitely elevated our roasted veggies up a notch or two.
I can see this sausage and chickpea bowl coming together in one of two ways:
- The lazy-man’s approach: Roast your veggies and chickpeas together on a tray in the oven. Cook the sausages at the same time, flipping them every 7 or 8 minutes, until they’re cooked through. Then throw everything into a large bowl, mix with the fresh herbs, and top with a sprinkling of goat cheese.
- The slightly more active-man’s approach: Saute the veggies and chickpeas together in a large pot on the stove. Cook the sausages in the oven, flipping them every 7 or 8 minutes until they’re cooked through. Then throw the sliced sausages, fresh herbs and a sprinkling of goat cheese into the veggie pot.
Either way, the result is quick, flavourful and healthy meal that will ease any guilt you might have after taste-testing all those extra rugelach, for quality-assurance purposes 🙂
- 1 medium onion, thinly sliced into half moons
- 3 cloves garlic, diced
- 2 medium bell peppers, sliced into strips
- 1 pint (~350 g) cherry tomatoes, halved
- 2 red thai chilies, finely chopped (optional)
- 1 small bunch of kale, thinly sliced or shredded
- 1 can (398 mL) chickpeas, drained and rinsed thoroughly
- 150 g (~2 large) pork Habanero sausages (or flavour of your choice)
- Glug of white wine, or white wine vinegar
- 50 - 75 g soft goat's cheese
- Handful of fresh cilantro, finely chopped
- Handful of fresh mint, finely chopped
- Prick the sausages and place on a tray. Broil in the oven for 25 minutes, or until cooked completely, flipping every 5 to 7 minutes. Allow to cool briefly before slicing into pieces.
- At the same time, heat a small amount of olive oil in a large pot over medium heat.
- Add the onions, garlic and chilies and saute until translucent, about 5 minutes. Add the bell peppers, tomatoes and chickpeas and cook until softened, about 10 minutes.
- Deglaze the pan with a glug of white wine, then add the chopped kale and stir until the kale starts to wilt.
- Add the sliced sausage, cilantro and mint to the pot and stir until combined.
- Divide into bowls and top with the goat cheese.
Enjoy the One-Pot Sausage and Chickpea Bowl with Goat Cheese!