Slow Cooker Chickpea Stew with Italian Sausage
Slow Cooker Chickpea Stew with Italian Sausage is delicious and easy to make and this tasty stew is flavored with tomatoes and pesto!
When I first started blogging I thought everyone loved Chickpeas (also called Garbanzo Beans) as much as I do, but now I realize some of you aren’t all that enthused about these ultra-nutritious beans. If you’re one of those people who’s not especially a chickpea fan, I hope you’ll trust me when I promise that this Slow Cooker Chickpea Stew with Italian Sausage is truly amazing.
Hanging out in the slow cooker with the spicy turkey Italian sausage and tomatoes makes the chickpeas creamy and full of flavor. And the seasonings in this recipe are perfect, with the addition of a small amount of the pesto at the end as a flavor-boosting way to finish the dish. If you try it I bet you will like it, but if I can’t convince you that this combination with chickpeas is really, really good, I hope you’ll try this recipe with Cannellini beans or another type of white bean. You’ll be glad you did, I promise!
How to Make Slow Cooker Chickpea Stew with Italian Sausage:
(Scroll down for complete recipe with nutritional information.)
- For this recipe I’d use my favorite turkey Italian sausage comes raw in a casing. Squeeze the sausage out of the casing and brown it well in a small amount of olive oil. (Yes, it is important to brown the sausage before you put it in the slow cooker. Don’t rush this step.) Be sure to choose a gluten-free sausage if needed.
- Then push the sausage over and saute the onions a few minutes, adding the garlic and herbs for the last minute before you throw it all in the slow cooker.
- Drain the chickpeas in a colander placed in the sink, and rinse with cold water until no more foam appears.
- Put beans in the slow cooker with the browned sausage, onions, and spices.
- I added one can of diced tomatoes and one can of crushed tomatoes for this, but 2 cans of either one will work too.
- I cooked this in my Ninja Cooker (affiliate link) which is six quarts, but as you can see a smaller slow cooker will also work.
- I cooked this for about 3 1/2 on high in the Ninja, but it might take a little longer in a regular slow cooker. (You could also cook it about 8-9 hours on low.)
- I used some of my frozen pesto, which I thawed just enough to chop it up.
- Stir in the pesto and cook about 20 minutes longer.
- And I was surprised that the green pesto didn’t show up at all in the finished dish, but it added amazing flavor
- Serve this hot, with freshly-grated Parmesan cheese to add at the table if desired.
More Tummy-Warming Soup and Stew Recipes:
Soup or Stew Index ~ Slow Cooker or Pressure Cooker
CrockPot Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika ~ Kalyn’s Kitchen
Lentil Soup with Chickpeas and Quinoa ~ Souvlaki for the Soul
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 1 T olive oil
- 19.5 oz. package turkey Italian Sausage links (hot or mild, but I used hot)
- 1 cup chopped onion
- 1 T minced garlic
- 1 tsp. ground fennel (probably optional, but this adds amazing flavor)
- 2 tsp. Italian Herb Blend
- 2 15 oz. cans chickpeas (garbanzo beans), rinsed well and drained
- one 14.5 oz. can diced tomatoes
- one 14.5 oz. can crushed tomatoes (see notes)
- 3/4 cup water
- 1/2 cup basil pesto (homemade or purchased)
- salt and fresh ground pepper to taste
- Heat the oil in a large non-stick frying pan, squeeze the sausage out of the casings (discard casings), and cook the sausage over medium-high heat until it’s nicely browned, breaking it apart with a turner as it cooks. Don’t rush this step; it will take about 10 minutes to get the sausage browned.
- When the sausage is nicely browned, push it to one side of the pan, add onions, and cook until they’re starting to soften, about 3-4 minutes.
- Add the minced garlic, ground fennel, and Italian Herb Blend and cook 1 minute more. Transfer sausage/onion mixture to the slow cooker.
- Drain garbanzo beans into a colander placed in the sink and rinse well with cold water until no more foam appears. Let beans drain and then add to slow cooker with the diced tomatoes, crushed tomatoes, and water.
- Cook for about 4 hours on high, checking after 3 hours. (You can also cook for 8-9 hours on low.)
- When the beans are quite soft and the flavors are well-combined, add the pesto and cook about 20 minutes more.
- Season to taste with salt and fresh-ground black pepper and serve hot, with Parmesan cheese to add at the table if desired.
Use all diced or all crushed tomatoes if that’s what you have on hand.
I used my six-quart Ninja Slow Cooker (affiliate link) for this recipe, but any 4-5 quart slow cooker will also work.
Recipe created by Kalyn.
Amount Per Serving: Calories: 447Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 67mgSodium: 786mgCarbohydrates: 40gFiber: 11gSugar: 10gProtein: 30g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chickpeas, turkey Italian Sausage, and tomatoes are all great low-glycemic foods for the original South Beach Diet, but dried beans are a limited food for phase one. In a dish like this where there are other foods besides beans serving sizes can be a little bigger, but for Phase One I’d have a small serving of this with a big green salad on the side. This is too high in carbs for a low-carb diet plan.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here for more Slow Cooker / Pressure Cooker Recipes on my other site!