Sausage, Pumpkin & Chickpea Stew

Sausage, Pumpkin & Chickpea Stew

It is supposed to be spring, but after a week of lovely weather we are now in the middle of several days of torrential rain with quite a few more days forecast, so it’s back to warming bowls of stew and soup.

While the pumpkin season has ended there are still some of the good storage pumpkins, such as crowns and triambles, around at good prices.

When the weather is as miserable as it is currently and the spring vegetables which should be appearing in the markets are staying hidden I am grateful for my pantry staple canned tomatoes – they really are a lifesaver and regular readers will no doubt be aware that I do use them pretty regularly when fresh tomatoes are out of season.

Sausage, Pumpkin & Chickpea Stew

This comforting sausage and pumpkin stew is perfect for keeping warm until the spring arrives.

Serves 4

vegetable oil
500g sausages of your choice – I used pure pork sausages
1 large onion, thinly sliced
2 garlic cloves, finely chopped
1 tsp dried sage
1kg peeled, diced pumpkin
400g can diced tomatoes
2 cups chicken or vegetable stock
400g can chickpeas, drained and rinsed
sea salt and freshly ground black pepper
crumbled feta cheese
chopped fresh parsley

1              Heat a large frying pan over a medium heat, add a splash of oil, swirl to coat base of pan, then add sausages and cook for 8-10 minutes or until brown and almost cooked through – the sausages should be cooked enough to slice, but do not need to be fully cooked at this stage. Remove sausages from pan and set aside.

2              Reduce heat, add a little more oil, if necessary, add onion, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Add garlic and sage and cook, stirring, for 1 minute or until fragrant.

3              Add pumpkin, tomatoes and stock, cover and bring to
simmering. Cut sausages into 1cm thick pieces, add to pan, bring back to simmering, cover and cook for 15-20 minutes or until
pumpkin is tender and sausages are cooked through. Add chickpeas, bring back to simmering and simmer for 4-5 minutes to heat through. Season to taste with salt and black pepper.

4              To serve, ladle in bowls and scatter with feta cheese and parsley.

So tell me, are canned tomatoes one of your pantry staples?

Where did the ingredients for this dish come from:
Sausages: Holly Bacon – Hastings; Onion, garlic, pumpkin: Krismaw Gardens – Hastings; Parsley: JJ’s Organics – Napier: Feta: Origin Earth – Havelock North; Store Cupboard Ingredients: vegetable oil, dried sage, stock, canned tomatoes, chickpeas, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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