Spicy bell peppers, courgette and chickpea stew with crispy sausage


Spicy bell peppers, courgette and chickpea stew with crispy sausage

This is my variation on veggie stews which you can find in different cusines. A little bit like Hungarian letcho, a little bit like Provencal ratatouille. There is also chickpea which is very typical for Middle East. No matter how you call it, in the end the taste matters the most. And this one here is just awesome!

Makes 4-6 servings

  • 7 colorfull bell peppers, sliced
  • 3 onions, sliced
  • 1 big courgette, sliced
  • handfull mushrooms, sliced
  • 2 cloves garlic, finely chopped
  • 1 can (400g) chickpea, drained
  • 2 cans tomatoes (400g each)
  • 4-5 tbsp tomato paste
  • 200 ml water
  • 500 grams smoked sausage, sliced quite thinly
  • 2 tsp smoked paprika
  • 2 tsp sweet paprika
  • 1/2-1 tsp chili flakes (adjust the spiciness to your liking)*
  • pinch of sugar
  • salt, pepper to taste
  • canola oil
  1. On a big, heavy pan heat approx 1 tbs oil. Put the sausage (you may do it in batches) and fry until golden and crisp from both sides. Drain and transfer to a big pot.

    On the same pan, fry the veggies one after another: onion, peppers, courgette and mushrooms. They should soften a bit and get charred. When they done, transfer them to the pot with the sausage.

    Drain the chickpea and add to the pot.

    Add the chopped garlic and spices.

    Add tomatoes, water and tomato paste.

    Check the seasoning. Add salt, papper or chili if necessary.

    The dish tastes the best after the further reheating or the next day, when all the flavours combine and complement each other.

    Serve with white bread.

Recipe Notes

*Chili flakes getting stronger while cooking. Use them with caution- you can always add some more at the end, if needed.


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