Slow Cooker
Sausage and Chickpea Stew
Polenta Croutons
Ingredients
- 1½ lb mild Italian sausage links, casings removed
- 1 onion, diced
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 1 (15.5-oz) can BPA-free chickpeas, drained and rinsed
- 1 (28-oz) can BPA-free organic crushed tomatoes
- 1 bunch organic kale, stemmed and chopped
- 2 carrots, sliced
- 2 cups organic vegetable broth
- 1 Tbsp Italian seasoning
- ½ tsp salt
- ½ tsp pepper
Instructions
- Sauté sausage, onion, and garlic in hot oil in a large skillet over medium heat 6 to 8 minutes or until sausage is browned and onion is tender.
- Transfer to a 5- to 6-quart slow cooker; stir in remaining ingredients. Cover and cook on LOW 5 to 6 hours. Top with Polenta Croutons.
Side Dish Ingredients
- 1 (18-oz) tube refrigerated polenta
- 3 Tbsp olive oil
- ¼ tsp salt
Side Dish Instructions
- Cut polenta into ½-inch slices; cut each slice into quarters.
- Cook polenta, in batches, in hot oil in a large nonstick skillet over medium heat 6 to 8 minutes or until browned and crispy; drain on paper towels, and sprinkle with salt while still warm.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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