Sausage and Chickpea Stew

Sausage and Chickpea Stew


Serves: 4  • Time: 15 minutes

This chickpea stew recipe, called Grao-de-Bico, is a traditional stew-like dish made with fresh chickpeas and, oftentimes, cow’s feet! This version, made with pork sausage and canned chickpeas instead, is a lot more accessible than the traditional version.


  • 2 Tbsp. Olivais do Sul extra-virgin olive oil
  • 4 oz. pork sausage, diced
  • 2 garlic cloves, peeled and thinly sliced
  • 7 leaves of Lacinato kale, stemmed and chopped
  • 2 Tbsp. red wine vinegar
  • Two 15 oz. cans chickpeas, drained
  • ¼ red onion, diced
  • ⅓ cup chopped parsley, plus more for garnish
  • 2 sprigs of thyme
  • 1 tsp. Hands on Earth sea salt and lemon
  • 1 tsp. chili powder


1. In a large skillet, heat the olive oil. Add the sausage and sauté until the fat is rendered and the meat is browned, about 7 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the kale and vinegar and cook until the leaves wilt, about 1 minute.

2. Add the chickpeas and sauté until lightly browned, about 3 minutes. Remove the skillet from the heat and gently toss in the onion, parsley, thyme, salt, and chili powder.

3. To serve, distribute into 4 serving plates and garnish with chopped parsley.

Matthew Powell

Matthew Powell is a New York-based lifestyle journalist and recipe developer and has been published in New York Magazine, Bon Appétit, and Interior Design. Prior to media work, he cooked in the kitchens of Daniel and Eleven Madison Park.

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