Ratatouille with Sausage and Chickpeas
This vegetable stew can be eaten on its own or served with a few extras like sausage and chickpeas.
- 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
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.
In same pot, bring Ratatouille, chickpeas, and chicken broth or water to a boil; reduce heat. Simmer until heated through, 5 minutes.
Return sausage to pot; stir in basil.