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Kielbasa, Chickpea and Tomato Ragout

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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.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: Comfort Food
  • Diet: Halal

Ingredients

  • 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 (or extra chicken broth)
  • 1 cup chicken broth
  • 1 cup diced fresh tomatoes (or canned)
  • 1 (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

Instructions

  1. Heat olive oil in a large sauté pan over medium heat. Add sliced kielbasa and cook for 5 minutes, stirring occasionally, until lightly browned.
  2. Add minced garlic and chopped scallion. Sauté for 1–2 minutes until fragrant.
  3. Pour in red wine and simmer for 1 minute, scraping any browned bits from the pan.
  4. Stir in chicken broth, tomatoes, chickpeas, rosemary, tomato paste, salt, and pepper. Mix well.
  5. Transfer the mixture to a slow cooker. Cover and cook on low for 4–6 hours or high for 2–3 hours.
  6. Alternatively, transfer to a Dutch oven, cover, and simmer on low heat for 30 minutes.
  7. Serve hot on its own or with rice, couscous, or crusty bread.

Notes

  • Replace chickpeas with white beans for a variation.
  • Add vegetables like bell peppers or zucchini for more texture and nutrients.
  • Smoked paprika or chili flakes can deepen the flavor or add heat.
  • Dish tastes better the next day as flavors meld together.
  • Use canned diced tomatoes if fresh aren’t available.

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