Chickpeas and Sausage

serves 4     multiply recipehalfone and a halfdoubletriplequadruplequintuple     1 chicken sausage     3 chicken sausages     5 chicken sausages     7 chicken sausages     9 chicken sausages     10 chicken sausages     11 chicken sausages     13 chicken sausages     14 chicken sausages     15 chicken sausages     17 chicken sausages     18 chicken sausages     19 chicken sausages

• Ingredients
• olive oil
• 1 onion
• garlic
• cloves
• cinnamon
• thyme
• 1 bay leaf
• 4 chicken sausages
• 1 chickpea
• parsley flakes
• salt
• pepper
• cheddar
• Recipe
• ¹/₄ cup olive oil (60g)
• 1 onion, chopped
• 1 tsp garlic, minced
• ¹/₄ tsp clove, ground
• ¹/₄ tsp cinnamon
• ¹/₈ tsp thyme
• 1 bay leaf
• 4 chicken sausages, (about 1/2 lb)
• 1 chickpea, 15-oz. can, with some of their liquid
• 1 tsp parsley flakes
• ¹/₈ tsp salt, to taste
• ¹/₈ tsp pepper, to taste
• ¹/₂ cup cheddar (56g), grated
• Chop the onion. Heat the olive oil in a skillet over medium heat and saute onion and garlic until soft and translucent. Add the cloves, cinnamon, thyme, and bay leaf, and stir-fry for a minute or so. Add the sausage and fry until heated through. Then add the chickpeas and about half their liquid. Add the parsley, salt, and pepper, and cover until heated thoroughly. Top with grated cheese and serve. Serves four, with a green salad and crusty bread.