Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pre-soak a 2-quart clay pot in cold water for at least 30 minutes, then drain thoroughly.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then brown 12 ounces of sliced smoked Andouille sausage for 5-7 minutes, remove the sausage, and in the same skillet add 1 large chopped yellow onion, 1 cup chopped celery, and 1 large chopped green bell pepper, sautéing for 8-10 minutes until softened.

3. 3

   Stir in 4 cloves of minced garlic, 2 teaspoons of Cajun seasoning, 1 teaspoon of dried thyme, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, cooking for 1 minute until fragrant.

4. 4

   Add 1 (15-ounce) can of drained and rinsed chickpeas, 1 (14.5-ounce) can of crushed tomatoes, 3 cups of chicken broth, and 1 bay leaf to the skillet, bringing the mixture to a gentle simmer for 5 minutes.

5. 5

   Transfer the sausage and the simmering stew mixture into the prepared clay pot, ensuring it is evenly distributed.

6. 6

   Place the clay pot with its lid in a cold oven, then set the temperature to 375°F (190°C) and bake for 1 hour and 30 minutes to 1 hour and 45 minutes, or until the stew is bubbling and flavors have melded.

7. 7

   Carefully remove the clay pot from the oven, discard the bay leaf, let the stew rest for 10 minutes, and then stir in 0.25 cup of fresh chopped parsley before serving.