Ask A Chef: Sausage-Braised Chickpeas
Chef Jessica Elliott Dennison of 27 Elliott’s in Edinburgh, Scotland, shares her recipe for Sausage-Braised Chickpeas With Cavolo Nero, Parmesan & Sourdough Breadcrumbs.
Q: I’d love to make this dish I had in Edinburgh at a restaurant called 27 Elliott’s. It was one of the lunch specials, with tender bites of slow-braised sausage and chickpeas, hits of Parmesan and lemon zest, and then breadcrumbs for crunch. Care and thought were put into every detail. Can you get me the recipe? — Alannah, Toronto
A: Jessica’s flavorful dish is comfort food at its finest. Use good-quality canned chickpeas and a medium-bodied wine for best results, and build the flavor with patient cooking. The final step of adding grated lemon zest and fennel fronds gives this dish a fresh note. Serve with salad and crusty bread for a satisfying meal on a cold day.
Yield: Serves 4
- Heat 3 tablespoons of oil in large frying pan over medium heat. Add onion, fennel, carrot, rosemary and garlic, season with salt and sauté for 10 to 15 minutes, or until soft and lightly golden. Scrape onto plate and set aside.
- Remove meat from sausage casings. Return pan to medium-high heat. Add 1 tablespoon of oil and crumble in meat. Fry for 6 to 8 minutes, breaking up any pieces, until nicely browned.
- Add wine and bring to a simmer, scraping bottom of pan to incorporate any browned bits.
- Return vegetables to pan along with chickpeas and juices. Simmer on high for 8 to 10 minutes, or until thickened.
- Add kale and simmer for 2 more minutes, or until wilted.
- Heat remaining 2 tablespoons of oil in small frying pan on medium-high heat. Add breadcrumbs and fry for 1 minute.
- Divide sausage mixture between 4 plates. Sprinkle on breadcrumbs and Parmesan, then grate zest over top and garnish with reserved fennel fronds.
Courtesy of Murray Orr; Matt Russell (portrait)
House & Home February 2020