Sausage and Chickpea Stew

Serves: 4  • Time: 15 minutes

This chickpea stew recipe, called Grao-de-Bico, is a traditional stew-like dish made with fresh chickpeas and, oftentimes, cow’s feet! This version, made with pork sausage and canned chickpeas instead, is a lot more accessible than the traditional version.

© The Frynamic Duo


  • 2 Tbsp. Olivais do Sul extra-virgin olive oil
  • 4 oz. pork sausage, diced
  • 2 garlic cloves, peeled and thinly sliced
  • 7 leaves of Lacinato kale, stemmed and chopped
  • 2 Tbsp. red wine vinegar
  • Two 15 oz. cans chickpeas, drained
  • ¼ red onion, diced
  • ⅓ cup chopped parsley, plus more for garnish
  • 2 sprigs of thyme
  • 1 tsp. Hands on Earth sea salt and lemon
  • 1 tsp. chili powder


1. In a large skillet, heat the olive oil. Add the sausage and sauté until the fat is rendered and the meat is browned, about 7 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the kale and vinegar and cook until the leaves wilt, about 1 minute.

2. Add the chickpeas and sauté until lightly browned, about 3 minutes. Remove the skillet from the heat and gently toss in the onion, parsley, thyme, salt, and chili powder.

3. To serve, distribute into 4 serving plates and garnish with chopped parsley.

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