Cuban Chickpeas & Sausage

Cuban Chickpeas & Sausage shown with Italian sausages
made with IsaChandra Moskowitz's recipe

Serves 4 to 6

• Olive oil for sauté
• 4 links vegan Italian-style sausage (1 recipe IsaChandra Moskowitz's Simple Italian Sausages or 1 package Tofurky), sliced on the bias
• 2 (15 ounce) cans chickpeas, drained and rinsed
• 1 small yellow onion, diced
• 1 bell pepper, seeded and diced
• 2 cloves of garlic, minced
• 1 large tomato, seeded and diced, or 1 (15 ounce) can diced tomatoes, drained
• 1/2 teaspoon dry oregano
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1 cup dry white wine
• 1/2 cup tomato sauce
• 1 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• Leaves from 1 sprig of parsley, optional
• Hot cooked rice for serving

Heat oil in a skillet and sauté sausage until browned on both sides; set aside. Meanwhile, heat oil in a large saucepan on medium heat. Sauté onions, peppers and garlic until onion is translucent and peppers are softened, 5 minutes. If using fresh tomato, add and sauté 5 minutes; if using canned, skip this step. Add chickpeas, oregano, cumin and paprika; sauté about 2 minutes. Add canned tomato if using, wine and tomato sauce and bring to a boil. Season with salt and pepper to taste. Add parsley just before serving. Mix browned sausage into sauce and serve over rice, or serve sauce over rice topped with browned sausage.