Honey Garlic Stew

Some of my favourite recipes come purely from the inspiration of the ingredients I have in my fridge or my freezer. For instance, this recipe was inspired by these amazing honey garlic sausages we picked up at Costco on our last run. From there, I chopped up all the veggies I had in the fridge and turned it all into a flavour sensation. DSC_0330For this recipe, I used zucchini, sweet bell peppers, mushrooms and kabocha squash.

DSC_0328I used my handy dandy cast iron skillet to get a nice crisp to the sausages.

DSC_0331I threw all of my veggies into my big cast iron pot.

DSC_0333Then I covered it with homemade chicken broth.

DSC_0335I added a can of chickpeas and let it bubble away.

DSC_0334Check out that incredible char on those sausages!

DSC_0337Once the chickpeas were soft and sausages were cooked through, I diced them up and added them to the pot, along with 2 cups of baby spinach leaves.

DSC_0338I added honey and garlic and let the stew simmer to combine the flavours.

DSC_0340It may not look like much, but this meal packed a powerful flavour punch.

Honey Garlic Stew

You will need:

3 large honey garlic sausages

1 zucchini

1 kabocha squash

8-10 mushrooms

2 sweet bell peppers

2 small onions

2 cups low or no sodium chicken broth

1 can no sodium chickpeas

1 cup fresh baby spinach leave (you can use frozen too!)

2 tablespoons honey

1 head of garlic, minced (That’s right, I said a head!)

Begin by heating a pan and cooking the sausage. While the sausage is cooking, begin dicing your vegetables. Add veggies to a large pot. Saute for 5 mins. Add broth and chickpeas. Simmer until chickpeas are tender (this took about an hour). Once chickpeas are soft and the sausage is cooked through, slice up the sausage and add to the pot. Add spinach, honey and garlic and simmer for another 5-10 mins. Serve with crusty bread to soak up the sauce. Enjoy!

 

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