Andouille-Chickpea Spanish Stew
Avocado and Orange Salad
Wine Recommendation
Francis Coppola Diamond Collection Claret
Ingredients
- 1 (12-oz) pkg andouille smoked sausage links, sliced
- 1 Tbsp olive oil
- 1½ cups chopped onions
- 2 (15-oz) cans chickpeas, drained and rinsed
- 2 (14.5-oz) cans diced tomatoes with basil, garlic, and oregano
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 (5-oz) pkg baby spinach
Instructions
- Cook sausage in hot oil in a large Dutch oven 3 to 4 minutes or until browned. Remove from pot. Add onions; cook 3 to 4 minutes or until tender.
- Stir in sausage, chickpeas, tomatoes, paprika, and cumin. Cover and cook 15 minutes. Stir in spinach; cook 1 to 2 minutes or until spinach is wilted.
Side Dish Ingredients
- 2 large avocados, peeled and sliced
- 2 oranges, peeled and sliced
- 1 Tbsp balsamic vinegar
Side Dish Instructions
- Arrange avocados and oranges on a serving platter; drizzle with vinegar.
Gluten Free Meal Plan
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