There are few things I love more than a meal that cooks in 15 minutes. This one-pot Cooking Light recipe somehow manages the flavor of a hearty winter stew with only a quarter of an hour cook time. This dish is simple– like, really simple. It makes use of ingredients I generally have on hand (chicken sausage, white beans, kale) and is a good “cleaning out the fridge” recipe. The one real essential is a can of diced tomatoes. Besides that, there’s plenty of room to play (cayenne pepper? couscous?) and this could easily be a vegetarian meal. Below, I’ve modified it slightly, replacing white beans with chickpeas and zucchini with carrots. I also tossed in some leftover brown rice from New Year’s Eve Chinese food. Guess what? Still delicious and still only 15 minutes.
Sausage and Chickpea Ragout
1 tbsp olive oil
1/2 cup chopped onion
3 chicken sausage links, sliced
3 cloves garlic, peeled and chopped
1/4 bag baby carrots, sliced
6 cups kale, trimmed and chopped
1/2 cup water
2 cans (16 oz) chickpeas
1 can (14.5 oz) diced tomatoes, undrained
1/4 tsp salt
1/4 tsp pepper
1. Heat the oil in your pan of choice. Add the onions and sausage and saute (about 4 minutes).
2. Add the carrots and garlic. Cook for about 2 minutes.
3. Add everything else and bring it to a boil.
4. Cover and simmer for about 10 minutes.
5. Eat and enjoy!