One Skillet WonderPosted: March 5, 2012
It’s seems that every week I’m loving my cast-iron skillet more and more. I’ve had the one pictured for the better part of a decade, but only recently have I started using it more frequently. I love that it easily goes from my stove to my oven, and that it’s so rustic looking. I can imagine people using this very skillet 200 years ago. And you know what? I’m bet they could have made something very similar to this bake. The herbs and spices, the winter root vegetables, the chickpeas (aka garbanzo beans), the sweet Italian sausage … it tastes just as rustic and comforting as the skillet looks.
Sausage and Chickpea Bake
– 1 lb of sweet Italian sausage with fennel, casings removed
– ½ of a large yellow onion, diced
– 2 carrots, chopped
– 2 parsnips, chopped
– 2 teaspoons of paprika
– 1 teaspoon of cumin seeds
– ½ teaspoon of dried thyme
– ½ teaspoon of red pepper flakes
– ¼ teaspoon of black pepper
– 1 teaspoon of minced garlic
– 1 ¼ cups of chicken stock
– 1 19 oz can of chickpeas, rinsed & drained
– ¼ cup of breadcrumbs
– Olive oil
Heat your oven to 350º.
In a large cast-iron skillet, heat a tablespoon of olive oil over medium-high heat. Add the sausage, breaking it into pieces, and cook until brown and no traces of pink. Next add the onion, carrots and parsnips and cook until the onions are slightly soft, about 5 minutes. Stir in the paprika, cumin seeds, thyme, red pepper flakes and black pepper and cook until fragrant, about 2 minutes. Stir in the minced garlic and cook 2 minutes. Stir in the chicken stock and simmer until the liquid reduces by about 1/3. Stir in the chickpeas, and then sprinkle the breadcrumbs over the top. Bake for 30 minutes, or until the breadcrumbs are golden brown. Let cool slightly, then eat.
This bake is perfect for a cold night. I love the way all of the flavors meld together, from the sweet sausage to the spicy paprika and cumin seeds, plus the soft and crunchy texture from the chickpeas is amazing.