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Ratatouille with Sausage and Chickpeas

This vegetable stew can be eaten on its own or served with a few extras like sausage and chickpeas.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2004


  • 1 tablespoon olive oil
  • 8 ounces precooked chicken sausage
  • 4 cups Easy Ratatouille
  • 1 can (15 ounces), drained and rinsed, chickpeas
  • 1/2 cup reduced-sodium chicken broth or water
  • 2 tablespoons fresh basil, chopped


  1. In a large pot, heat olive oil over medium-high. Brown chicken sausage, turning often, 8 to 10 minutes. Remove; cut into 1/2-inch rounds.

  2. In same pot, bring Ratatouille, chickpeas, and chicken broth or water to a boil; reduce heat. Simmer until heated through, 5 minutes.

  3. Return sausage to pot; stir in basil.


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