Sausage and chickpea bake with Mediterranean spices Curtis Stone

By lisalang

Ingredients

• Recipe:
• Ingredients
• 3 slices whole-grain bread
• 2 tablespoons olive oil, divided
• 5 mild Italian pork sausages (about 1 pound total), casings removed
• 1 onion, finely chopped
• 2 medium carrots, peeled and cut into 3/4-inch pieces
• 2 medium parsnips, peeled and cut into 3/4-inch pieces
• 2 teaspoons smoked paprika
• 1 teaspoon cumin seeds, coarsely ground
• 1 teaspoon fennel seeds, coarsely ground
• 1/2 teaspoon dried red pepper flakes
• 3 garlic cloves, finely chopped
• 1 tablespoon fresh thyme leaves, finely chopped
• 2 cups chicken stock
• 3 cups cooked chickpeas (garbanzo beans)
• 2 tablespoons chopped fresh Italian parsley
• Accompaniment: Plain Greek yogurt
• Serves 6

Preparation

Step 1

Preparation
Preheat the oven to 350 degrees F. Place the bread slices in a food processor and pulse until very coarse crumbs form. Transfer the breadcrumbs to a baking sheet and bake until they are dry, stirring occasionally, about 15 minutes. Set aside and maintain the oven temperature.
Meanwhile, heat a large enamel-coated cast-iron skillet (such as a 10-inch Le Creuset skillet) over high heat until it is hot. Add 1 tablespoon of the oil then add the sausages and cook until they are golden brown, breaking up the meat into bite-size pieces, about 8 minutes.
Add the onions, carrots, and parsnips and cook until the onions begin to soften, stirring often, about 5 minutes. Stir in the paprika, cumin seeds, fennel seeds, and pepper flakes and cook until aromatic, about 2 minutes. Stir in the garlic and thyme and cook until aromatic, about 2 minutes. Stir in the chicken stock and simmer until the stock reduces by about one-third, about 5 minutes. Stir in the chickpeas and 1/2 cup of the breadcrumbs. Toss the remaining breadcrumbs with the remaining 1 tablespoon of oil and parsley to coat. Sprinkle the breadcrumb mixture over the chickpea mixture. Bake until the breadcrumbs are golden brown and the bake is bubbling around the edges, about 25 minutes. Let stand for 10 minutes to cool slightly. Serve with the yogurt.
Serving Size