- 1 pound dried chickpeas (garbanzo beans)
- 4 cups water
- 3/4 pound ham hocks
- 1 bay leaf
- 1/2 teaspoon oregano
- 1 pound Italian sausage links, cut into chunks
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 clove garlic, crushed
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1 dash ground black pepper
- Put chickpeas and water in a large pot; soak beans 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour.
- Add ham hocks, oregano, and bay lead to the water and chickpeas; bring to a boil, place a lid on the pot, reduce heat to medium-low, and cook at a simmer until the chickpeas are tender, about 2 hours. Remove and discard bay leaf.
- Heat a skillet over medium-high heat. Saute sausage chunks in hot skillet until some of the fat renders, 2 to 3 minutes; add onion, bell pepper, and garlic and saute until lightly browned, about 5 minutes. Add sausage mixture to the mixture in the pot along with Worcestershire sauce, salt, and pepper.
- Bring the mixture to a simmer, cover the pot, and cook until the sausage chunks are no longer pink in the center, about 20 minutes.
09/20/2019
recipepes.com
chickpea pot, recipe
PT15M
PT1H
5
455 calories
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