This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"A highbrow is the kind of person who looks at a sausage and thinks of Picasso."
-Alan Herbert, Author
Sausage makes a great addition to stews. Just a little can add so much flavor, and even though most sausage contains a lot of salt, it won't add much to the finished dish. Choosing a strongly flavored sausage like chorizo or andouille can create a whole new flavor for a recipe.
Servings: 4 | Serving size: 1 1/2 cups
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe makes great leftovers.
|1 Tbsp||olive oil|
|1 medium||onion (diced)|
|1 medium||turnip (peeled and cut into small cube)|
|2 large||carrots (peeled and cut into small cube)|
|2||ribs celery (diced)|
|4 ounces||chorizo sausage (chopped coarsely)|
|1 Tbsp||dried sage|
|2 15 ounce can||no salt added chick peas (drained and rinsed)|
|fresh ground black pepper (to taste)|
Place the olive oil in a medium stock pot over medium heat. Add the onion and cook for a few minutes until slightly soft.
Add the turnip, carrots, celery and cook for about 5 minutes, stirring frequently. Add the sausage, paprika and sage. Cook for about two minutes until the sausage is not pink.
Add the chick peas, water, salt and pepper. Cover the pot and reduce the heat to low. Simmer, stirring occasionally, for at least 45 minutes. Add more water 1/2 cup at a time as needed.
Serving size: 1 1/2 cups
|Calories 366||Calories from Fat 126|
|% Daily Value|
|Total Fat 14g||22%|
|Saturated Fat 3g||17%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 45g||15%|
|Dietary Fiber 12g||49%|
|Vitamin A 129%||Vitamin C 25%|
|Calcium 11%||Iron 24%|
|Vitamin K 20 mcg||Potassium 743 mg|
|Magnesium 80 mg|