After one bite, the husband said 'Instant Classic', which means, 'Get this into the recipe book, it's going to be part of our regular rotation'. It's so inexpensive to make (Hillshire Farms Lite Smoked Sausage goes on sale so frequently) and essentially a cupboard meal for us. Definitely cook for an hour plus (uncovered then covered to keep the sauce) - I like the texture of the chickpeas better. I'm also contemplating just throwing it all into the slow cooker after browning the sausage and sauteing the onions. Served it over brown rice. The only thing is that it was quite salty AND SPICY!!!! I had to actually add a spoonful of sour cream to mine to tame/cool it down some. I will add one heaping teaspoon of crushed red pepper next time instead of the full 2 teaspoons and will go looking for the low sodium adobo. Update: made this with low sodium adobo and it's still pretty salty, not sure what to do next....I used no salt added tomato soup, 1 teaspoon low sodium adobo and marsala (since I only have cooking sherry at home which has added salt to it), and that helped a little bit. I hope to find reduced sodium sausage, because the low sodium adobo seems to be missing certain spices like cumin, so I'd like to go back to it. Definitely cook for an hour plus (uncovered then covered to keep the sauce) - I like the texture of the chickpeas better.
Was this review helpful?
0 users found this review helpful
After one bite, the husband said 'Instant Classic', which means, 'Get this into the recipe...