Chick Peas with Chorizo Sausage – less meat, more veggies!
Do you sometimes wonder what to do with the produce in your fridge and and all sorts of things in your freezer? While I am presenting this as a recipe as I made it, I encourage you to use the basic technique (saute onion and any sausage (or any uncooked meat) to build a flavor base, add greens and other veggies, then legumes and canned or fresh tomato, cook and then serve over rice or pasta. Or put the rice or pasta in it and for a stew, add some more liquid. As to seasonings? That it up to you!
But, here is what I did when videoing the cooking demo that you can see by clicking HERE.
- 1-2 tablespoons olive or as needed
- 1/2 a medium onion (3.5-4 ounces) chopped
- 2 cloves garlic, or more to taste, minced
- 1/3 pound (5-6 ounces) fresh chorizo sausage, slice think and quartered
- 1/4 pound or so thinly sliced Hakurei turnip
- 1/4-1/4 pound (I used 6 ounces) chopped kousa squash
- 1 Bishop’s Crown pepper, de-seed and chopped (but I wish I had used at least three!)
- 1/4 pound (3.5-4 ounces) rinsed and chopped turnip greens
- 10 ounces (3/4 pound or a bit under) cooked chick peas/garbanzo beans
- 1 cup corn kernels, fresh, frozen, cooked or raw
- 1 cup chicken broth
- 1 14.5 ounce can of diced tomatoes or 3-4 fresh tomatoes, chopped small/diced small.
- salt, pepper, and hot sauce to taste
I will add the instructions later, but for now, watch the video by clicking HERE. And, please consider subscribing to my blog via the link to the top right and subscribing to my YouTube channel. Thanks! 🙂