A few years ago, I inherited this recipe from a student’s parent, however it called for Chorizo. I don’t prepare red meat often, and I never eat it. Nevertheless, Hubster does enjoy it from time to time. I decided I need to revamp the recipe a little for our preferences. I’ve made this once before, using turkey sausage, today I decided to mix things up and use a vegetarian sausage (by Morning Star). The TVP sausage broke down a bit instead of holding its shape, but the flavor was still great.
4 c. garbanzo, 2 Tbs. olive oil, 1 medium onion, 1 red pepper chopped, 1 clove garlic (minced), 1/2 tsp. chili powder, 1/4 lb. sausage* (1/2 diced, 1/2 quartered), 2 Tbs. tomato sauce, 1 c. vegetable broth
Heat oil in a large skillet over medium heat. Add garlic, onion, pepper and sausage, cook until tender and meat is no longer pink. Add remaining ingredients. Reduce heat, cover and simmer for 20 minutes. Serve over hot cooked brown rice.
*Once the meal was done simmering, I split the batch in half and added 1/2 tsp. to Hubster’s portion. Hubster said it didn’t look like a tasty meal, but that it was actually delicious! I guess next time I’ll stick to turkey sausage, so it’ll hold it’s shape better and not look so mushy.