This slow-cooked kielbasa, chickpea, and tomato ragout is a comforting one-pot meal with a rich, smoky flavor and tender textures. It’s the kind of hearty stew that fills your kitchen with warmth and makes dinner effortless on busy days.
Why You’ll Love This Recipe
This recipe is simple to prepare, deeply flavorful, and incredibly satisfying. The slow cooker does most of the work, allowing the smoky halal kielbasa, tomatoes, and chickpeas to slowly meld together into a nourishing stew. It’s perfect for busy weeknights, family dinners, or anytime you want a warm, filling meal without standing over the stove.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
16 ounces halal smoked beef kielbasa, sliced ½-inch thick diagonally
1 tablespoon extra virgin olive oil
2 garlic cloves, finely minced
1 scallion, finely chopped
¼ cup red wine
1 cup chicken broth
1 cup diced fresh tomatoes
15-ounce can chickpeas, rinsed and drained
1 tablespoon fresh rosemary, finely chopped
2 tablespoons tomato paste
½ teaspoon kosher salt
⅛ teaspoon black pepper
Directions
Heat the olive oil in a large sauté pan over medium heat. Add the sliced kielbasa and cook for about 5 minutes, stirring occasionally, until lightly browned.
Add the minced garlic and chopped scallion to the pan and sauté for 1 to 2 minutes until fragrant.
Pour in the red wine and allow it to simmer for about 1 minute, scraping up any browned bits from the bottom of the pan.
Stir in the chicken broth, diced tomatoes, chickpeas, rosemary, tomato paste, salt, and black pepper. Mix well until everything is well combined.
Transfer the mixture to a slow cooker. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
For stovetop preparation, transfer everything to a Dutch oven, cover, reduce heat to low, and simmer gently for 30 minutes.
Add chopped bell peppers or zucchini for extra vegetables.
Replace chickpeas with white beans if preferred.
Stir in a pinch of smoked paprika or mild chili flakes for added depth.
Serve over rice, couscous, or with crusty bread for a heartier meal.
Storage/Reheating
Allow the ragout to cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days.
To reheat, warm gently on the stovetop over medium-low heat or microwave individual portions until heated through. Add a splash of chicken broth if the ragout becomes too thick.
FAQs
Can I make this recipe without a slow cooker?
Yes, this ragout can be fully prepared on the stovetop using a Dutch oven and simmered for about 30 minutes.
What type of kielbasa works best?
Halal smoked beef or chicken kielbasa provides the best smoky flavor.
Can I use canned tomatoes instead of fresh?
Yes, canned diced tomatoes can be used with excellent results.
Is this dish spicy?
No, it is mild, but you can add chili flakes if you prefer some heat.
Can this ragout be frozen?
Yes, it freezes well for up to 2 months in an airtight container.
What should I serve with this dish?
It can be served on its own or paired with rice, couscous, or bread.
Can I prepare this recipe ahead of time?
Yes, the flavors deepen as it rests, making it ideal for advance preparation.
Can I skip the wine?
Yes, replace the wine with extra chicken broth if desired.
How thick should the ragout be?
It should be stew-like, thick but still easy to spoon.
Is this recipe suitable for family meals?
Yes, the flavors are comforting and appealing to all ages.
Conclusion
This kielbasa, chickpea, and tomato ragout is a warm, satisfying meal that delivers bold flavor with minimal effort. Whether cooked slowly throughout the day or simmered quickly on the stovetop, it’s a dependable recipe that brings comfort and nourishment to any table.
This slow-cooked kielbasa, chickpea, and tomato ragout is a hearty, smoky stew made with simple ingredients. It’s perfect for cozy meals, offering comfort and deep flavor with minimal effort.
