Chickpeas With Merguez And Kale
serves 2-4
Any bean is a good match with sausage, but the earthy, starchy chickpea is a particularly good canvas for a spicy sausage like merguez. The kale adds texture and makes this meal a balanced, self-sufficient one pot.
4 links merguez (about 1/2 pound), sliced
1 bunch red kale, stemmed and cut into ribbons
1 15-ounce can chickpeas, rinsed and drained
1 tablespoon olive oil
1/4 cup water
kosher salt and fresh ground black pepper
1/2 cup chopped cilantro
1 tablespoon sherry vinegar
prep: 10 minutes
total: 25 minutes
large sauté pan
can opener
colander
1. Prep the sausage, kale, and chickpeas.
2. Heat the olive oil in a large sauté pan over medium-high heat. When it’s hot and shimmering, add the merguez and stir. Leave it alone to brown 2 minutes. Stir and cook another minute. Add the kale and the water and cover the pan. Cook until the kale softens, 3-5 minutes.
3. Uncover the pan and stir. Season the kale with a light sprinkling of salt and pepper. Add the chickpeas and cook, stirring occasionally, until the kale is wilted but still bright green, 4-6 more minutes.
4. Remove the pan from the heat and stir in the cilantro and vinegar. Serve over rice, couscous, or quinoa.
2. Heat the olive oil in a large sauté pan over medium-high heat. When it’s hot and shimmering, add the merguez and stir. Leave it alone to brown 2 minutes. Stir and cook another minute. Add the kale and the water and cover the pan. Cook until the kale softens, 3-5 minutes.
3. Uncover the pan and stir. Season the kale with a light sprinkling of salt and pepper. Add the chickpeas and cook, stirring occasionally, until the kale is wilted but still bright green, 4-6 more minutes.
4. Remove the pan from the heat and stir in the cilantro and vinegar. Serve over rice, couscous, or quinoa.
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