Mediterranean Sausage and Chickpea Skillet with Feta and Olives
Equipment
- Large Skillet
- Wooden Spoon
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1/2 cup Kalamata olives, pitted and halved
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the sausage and cook until browned, breaking it up with a spoon as it cooks.
- Add the onion, garlic, and red bell pepper to the skillet. Cook for 4 to 5 minutes until the vegetables start to soften.
- Stir in the chickpeas, diced tomatoes, olives, oregano, salt, and black pepper. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Remove the skillet from the heat. Sprinkle the feta cheese and parsley over the top just before serving.
Notes
If your sausage is very salty, taste the mixture before adding the full amount of salt. Leftovers keep well in the fridge for three days and reheat nicely in a skillet with a splash of water to loosen the sauce. For extra freshness, add a squeeze of lemon right before serving.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large Skillet, Wooden Spoon
Cuisine: Mediterranean
Equipment: Large Skillet, Wooden Spoon