Easy Garbanzo and Sausage Stew

     It may be warm and sunny where you are, but it is--surprise-- cold and rainy here in Portland. A hearty stew still sounded good a few nights ago.

     I had garbanzo beans and I wanted to use them. I searched, I googled, and most of the recipes I found called for lemon. Well, I didn't have a lemon and I didn't feel like going out into  the cold, rainy dusk to get some. So I kept on searching.

     What I ended up finding is the inspiration for this stew. It reminds me quite a bit of gumbo, with chickpeas instead of rice. It has the roux, it has the sausage. It is delicious. Velvety, hot and savory. If you are in the Pacific Northwest, you might give this a try soon. If you happen to be in a very strange heatwave (like a lot of the country), maybe save this recipe for next fall or winter. You will be glad you did.

Garbanzo and Sausage Stew

~Print Recipe~

• 1 tablespoon, plus 1/4 cup olive oil
• 2 links andouille sausage, chopped
• 1 whole white onion, chopped
• 1 orange, yellow or red bell pepper, chopped
• 5 garlic cloves, minced or pressed
• 1/2 cup flour
• 1 can (14.5 ounces) diced, fire roasted tomatoes
• 4 cups low sodium chicken broth
• 2 teaspoons dried basil, or to taste
• 2 teaspoons Italian seasoning. or to taste,
• 2 teaspoons crushed red pepper flakes, or to taste
• salt and pepper to taste
• 2 cans of garbanzo beans
• 1/2 cup orzo, or other pasta
• 2 cups baby spinach, torn

1.  Heat oil over medium-high heat. Add sausage and brown. Remove sausage, draining any oil back into the pot. Set aside.
2. Add remaining 1/4 cup of oil. Turn heat to medium. Add onions and bell pepper to oil and cook until onion is translucent. Add minced garlic and cook a couple of minutes more.
3. Reduce heat to medium-low. Sprinkle flour all over and stir until the mixture becomes paste-like and a light golden brown. Gradually add the tomatoes, stirring to combine. Add the chicken stock and stir. Turn heat up to medium, bringing the stew to a simmer. Cook, stirring frequently, until the mixture is thick and smooth.
4. Stir in the basil, Italian seasoning, red pepper flakes, salt and pepper. Stir in sausage. Cook over low heat for an hour or two, until the flavors have a chance to combine. Add garbanzo beans and stir. 
5. About 10 minutes before you plan to eat, return stew to a simmer and stir in orzo. 5 minutes before eating, add torn spinach leaves. Adjust seasonings, stir well and enjoy!

Serves 4-6

Peachy Pizza

Pizza by far is my favorite meal to eat and to make. Andy and I have developed some pretty tasty topping choices over the years as well, mostly inspired by The Cheeseboard.

A couple weeks ago we had Pizza Night and made three pizzas, to eat for dinner and freeze for lunches in the upcoming week.

We're big fans of the dough Trader Joe's makes, that you can roll out yourself. They have regular, herb garlic and wheat to choose from. Before I found their dough, though, I used Acme or Semifreddi's bread (ciabatta or rustic italian style) sliced in half and open faced.

TJ's also has a variety of options for sauces, from the fresh tub of sauce, to a jar of 'pizza sauce', to canned marinara sauce. We usually go for the jar or can for economy.

The mozzarella usually comes from TJ's or Country Cheese in Berkeley. I also throw on whatever cheese I happen to have lying around (usually monterey jack). Pick your favorite flavors, as cheese is just as important as the other toppings.

My new favorite topping are peaches. I had them on pizza for the first time at Cheeseboard last month, and it was life-changing.

Toppings for a Peachy Pizza

fresh peaches sliced thin

caramelized onions

leftover grilled chicken, sliced

chopped parsley

fresh sliced tomatoes

Other Favorite Pizza Toppings

lemon zest

fresh corn kernels

sauteed mushrooms

sliced bell pepper

broccoli!

fresh basil

abalone

artichoke hearts

green onions

Once your pizza is assembled, cook according to directions, or until crust is crispy and cheese is melted. Remember, anything in your fridge is a good candidate for pizza. I like to think of pizza more as 'garbage pie', so don't be afraid to use your leftovers!