Ingredients
1 pound Italian sausage links, cut into 1-inch slices1 cup chopped onion1 cup chopped green pepper2/3 cup chopped celery1/2 cup chopped carrot1-1/2 teaspoons minced garlic2 tablespoons olive oil1 can (28 ounces) stewed tomatoes1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained1 can (6 ounces) tomato paste1 teaspoon sugar1 teaspoon Italian seasoning1/8 teaspoon crushed red pepper flakesHot cooked rice or pasta, optional
Preparation
In a large cast-iron or other heavy skillet, cook sausage until no longer pink; drain. Remove and keep warm. In the same skillet, saute the onion, green pepper, celery, carrot and garlic in olive oil for until vegetables are tender, 3-4 minutes. Stir in the tomatoes, chickpeas, tomato paste, sugar, Italian seasoning, pepper flakes and sausage.
Bring to a boil. Reduce heat; simmer, uncovered until heated through, 4-6 minutes.
