Chickpea Pot

Ingredients

• Servings: 6
• 1 pound dried chickpeas (garbanzo beans)
• 4 cups water
• 3/4 pound ham hocks
• 1 bay leaf
• 1/2 teaspoon oregano
• 1 pound italian sausage links, cut into chunks
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 clove garlic, crushed
• 1/2 teaspoon worcestershire sauce
• 1/2 teaspoon salt
• 1 dash ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ready Time: 10 hrs 50 mins


• put chickpeas and water in a large pot; soak beans 8 hours to overnight. or, bring the beans and water to a boil in a large pot over high heat. once boiling, turn off the heat, cover, and let stand 1 hour.
• add ham hocks, oregano, and bay lead to the water and chickpeas; bring to a boil, place a lid on the pot, reduce heat to medium-low, and cook at a simmer until the chickpeas are tender, about 2 hours. remove and discard bay leaf.
• heat a skillet over medium-high heat. saute sausage chunks in hot skillet until some of the fat renders, 2 to 3 minutes; add onion, bell pepper, and garlic and saute until lightly browned, about 5 minutes. add sausage mixture to the mixture in the pot along with worcestershire sauce, salt, and pepper.
• bring the mixture to a simmer, cover the pot, and cook until the sausage chunks are no longer pink in the center, about 20 minutes.