Since we were just out camping over the long weekend, I had some left over smokies and wanted to make something a little more sophisticated than KD with chopped up smokies (although, that dish does have it's time and place...). I ended up with this. It's very filling. My nearly ten-month old LOVED the chickpeas.
What you'll need:
- 4 sausages (I used our left over Mitchell's mesquite garlic smoked sausage)
- 2 Tbsp olive oil
- 1 small yellow onion, diced
- 1 red bell pepper (which I've learned are also called, capsicums!), seeded and chopped
- 2 cloves garlic, minced
- 1 can chickpeas (14 oz) (which I've learned are also called, garbanzo beans!), rinsed
- 1 can diced tomatoes (14 oz)
- 1 1/2 tsp sugar
- salt and freshly ground pepper
- 1 C bread crumbs
- 2 Tbsp margarine
Preheat oven to 400 degrees F.
Slit each sausage diagonally several times on both sides. In a frying pan over medium heat, cook the sausages, turning once, until browned on the outside and heated through (~10 minutes)
In another large frying pan over medium high heat, heat the oil. Stir in the chickpeas, tomatoes, onion, garlic, red pepper, and sugar. Bring to a simmer and cook, stirring frequently, until the chick peas are heated through (~ 5 minutes). Season to taste with salt and pepper.
Cut the sausages into bite-size pieces. Spray a 3-qt casserole dish and distribute the sausages in the pan. Spoon the chick pea sauce over the sausages. Spread the bread crumbs on top and drizzle with melted butter.