Sausage and Chickpea Stew with Leeks, Mushrooms and Kale

It is the beginning of a new year and people are starting to get back into their normal routines, setting goals for the upcoming year and trying to survive the cold winter temperatures, especially for us Floridians. Cold temperatures make me think of making smores over an outdoor fire, a hearty chili or the taste of a good aged bourbon that warms you up as you feel it going down your throat. A stew is one thing that most people think of eating when it is chilly outside, however I never really have had the desire to make stews for some reason. You would think because it is a one pot meal that I would be all over it due to its simplicity and efficiency.  I guess I just never grew up eating them or maybe because it wasn’t ever consistently cold outside where my mom needed to come up with a library full of winter recipes.

Unfortunately, when I went to the farmers market this Saturday, there weren’t a lot of veggies to choose from. The colder weather has really limited the options available unless you participated in a CSA (community supported agriculture) program. It should start picking back up soon though with spring around the corner. So I decided to feature an artisanal product that continues to knock my socks off every time I eat it. Sausage….and not just any sausage, Lamb sausage! The best sausages this town has ever seen are made by Jon Pilgrim over at Mayflower Cellars, hands down. You might have seen their food tent at Swamphead or at some of our area’s local charity events. Their sausages are incredible and a must try if you haven’t already. The one I purchased was the North African Lamb Sausage with Greek oregano, Spanish paprika, garlic, calabrese peppers, black tellicherry peppercorns, Mediterranean sea salt and a house made wine. It is smoky, sweet and has a bit of a bite to it. I would personally eat this sausage plain to taste all the different spices and flavors but you could also dip it into some Dijon mustard or use it in any recipe that calls for sausage. Mayflower Cellars also sells vegan sausages! You heard me….VEGAN sausages and they are amazing!

Here is a photo of the lamb sausage that I am using in this week’s recipe.

I came up with a versatile and delicious recipe that is perfect to eat during those days with cooler temperatures. Sausage and Chickpea Stew with Leeks, Mushrooms and Kale. Click on the link to view the recipe.

It is such a simple recipe that my oldest child could make it with no problem, minus the chopping part. I started by cutting up the veggies and cooking them down until they were soft. Then I deglazed the pan with the wine and lemon juice before adding all the canned goods, sausage and stock. I used a chicken bone broth that has a little more of a concentrated flavor and a cloudier appearance than you would see in a clear broth. The collagen from the bones tend to come out when cooking the bones for long periods of time. You can use a regular chicken stock or even a vegetable stock. 

Right before you are going to serve this stew, add the chopped kale and cook for about 5-10 minutes or until completely wilted and still has a bright green color to it. Lastly, I added chopped rosemary, a drizzle of olive oil and a sprinkle of grated parmesan cheese to complete the dish.

It tasted exactly like what you think a comfort food should taste like. Savory, warm and gave you a sense of being full without the guilt of overeating. Packed with nutrition and flavor without packing on the pounds. Even a persistently negotiating eight year old and a superhero, cape and all, enjoyed every last drop!