← Back to Search Results
stewing mediterranean
Potato and Chick Pea Stew with Spicy Sausage

Photo by: Joseph De Leo
Comments: 1
 

Recipe

During the long winter months, this is the kind of hearty, legume-based stew with which Southern Europeans bring the sunshine back into their homes. The version we present here is virtually foolproof, requiring just a minimum of attention — and little effort if one uses canned chickpeas (washed with cold running water and strained). Leftovers are wonderful, since the flavors will intensify upon reheating the next day. It can be enjoyed as a vegetarian main course (just omit the sausages) or you can experiment with substitutes for the sausage; any stewing meat (pork, lamb or chicken) will work well. In all cases, the stew is wonderful if served with a salad and crusty bread.

Yield: Serves 4

Ingredients

  • ½ cup (125 mL) red lentils (masoor dal) 
  • 1 cup (250 mL) diced peeled potatoes 
  • ½ cup (125 mL) scraped carrots, cut into ¼-inch (5 mm) cubes 
  • Boiling water
  • ¼ cup (50 mL) olive oil 
  • 1 tsp (5 mL)sweet paprika 
  • ¾ tsp (4 mL) salt 
  • ¼ tsp (1 mL) freshly ground black pepper 
  • ¼ tsp (1 mL) turmeric 
  • 2 cups (500 mL) chopped onions 
  • ¼ tsp (1 mL) chili flakes 
  • 2 tbsp (25 mL) finely chopped garlic 
  • 2 medium tomatoes, cut into ½-inch (1 cm) wedges 
  • 2 bay leaves 
  • 1 tsp (5 mL) red wine vinegar 
  • ½ tsp (2 mL) dried oregano 
  • ½ tsp (2 mL) dried thyme 
  • 2 cups (500 mL) cooked chickpeas or 1 can (19 oz [540 mL]) chickpeas, rinsed and drained 
  • 2 dried figs, cut into ¼-inch (5 mm) cubes 
  • 1 lb (500 g) spicy sausage (such as merguez, chorizo or spicy Italian) 
  • 2 tbsp (25 mL) finely minced red onions 
  • Few sprigs fresh parsley, chopped

Directions

1. Soak lentils in boiling water to cover for 20 minutes; drain. Bring 5 cups (1.25 L) water to a boil; stir in lentils and cook 5 minutes. Add potatoes and carrots; return to a boil. Reduce heat to medium; cook, stirring very occasionally, for 10 minutes or until the potatoes are tender, but not quite crumbling. Drain, reserving cooking liquid. Set lentils and vegetables aside. Measure out 1 ½ cups (375 mL) of the cooking liquid and set aside. (If there isn’t enough liquid, make up the difference with water.)

2. In a large deep saucepan, heat olive oil over medium-high heat. Add paprika, salt, pepper and turmeric; cook, stirring, for 1 minute, being careful not to let the spices burn. Add onions and chili flakes; cook, stirring, 4 minutes until the onions are soft and beginning to catch on the bottom of the pan. Add garlic and cook, stirring, for 1 minute. Add tomatoes, bay leaves, vinegar, oregano and thyme; cook, stirring, for 2 to 3 minutes or until tomatoes are starting to break up and a sauce forms.

3. Stir in lentil-vegetable mixture, chickpeas, figs and reserved cooking liquid; bring to a boil. Reduce heat to medium-low and cook for 20 minutes, uncovered, stirring occasionally from the bottom up to avoid scorching. Take off heat, cover and let rest for 10 minutes.

4. While stew rests, grill, broil or fry the sausages. Serve stew garnished with sausages, red onions and parsley.


© 1998 Byron Ayanoglu and Algis Kemezy
 

Nutritional Information

Nutrients per serving (% daily value)

825kcal (41%)
1613mg (67%)
64g
12g
49g (75%)
0g
13g (66%)
25g
7g
90mg (30%)
8g
34g
101mg
1201mg
194mcg RAE (6%)
31mg (51%)
116mg (12%)
6mg (34%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Allen

    01.01.12 Flag comment

    This is a terrific dish to serve at family gatherings because I have 3 relatives who are vegetarians. I cook the sausages separately for the rest of us, This make a wonderful side dish for us and a nutritious main course for the vegetarians.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
desserts-4-today Desserts 4 Today
by Abby Dodge
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
living-raw-food Living Raw Food
by Sarma Melngailis
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?