Summary

Ingredients

• 200 g chickpeas, fresh or frozen
• Water for cooking
• 2 onions)
• 3 pepper (s), red, yellow and green
• 2 tablespoon olive oil, mild
• 1 teaspoon ground cumin
• salt and pepper
• 1 liter vegetable broth or meat broth, instant
• 1 pinch (s) cayenne pepper
• 1 pinch (s) sugar
• 4 sausages
• 20 g clarified butter
• 4 beefsteak tomato (s)
• Herbs, fresh or dried, for garnish

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Instructions

1. Wash or defrost the chickpeas under running water, place in a bowl, cover with water and soak overnight. The next day, cook the chickpeas in boiling water for about 50 minutes, drain and drain well.
2. In the meantime, peel the onions and cut them into cubes (if you have an electric mixer, you can use it to chop the onions). Halve, core, wash the peppers and cut into pieces.
3. Heat the olive oil in a saucepan, fry the onions and peppers in it, stirring constantly. Pour in the stock, bring to the boil, season with cumin (if you like), salt, pepper, cayenne pepper and sugar and simmer over a moderate heat for 10 minutes.
4. Fry the sausages (you can also take some from the day before) in heated clarified butter, remove, cut into slices, add to the stew with the chickpeas and bring to the boil.
5. Peel, core and cut the tomatoes, place in the stew and heat. Season the sausage stew as you like, arrange, garnish with herbs and serve.
6. Tip: I like to serve freshly baked bread and a glass of mild red wine with it.