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Ingredients

1 pound dried chickpeas (garbanzo beans) 4 cups water ¾ pound ham hocks 1 bay leaf ½ teaspoon oregano 1 pound Italian sausage links, cut into chunks 1 large onion, chopped 1 green bell pepper, chopped 1 clove garlic, crushed ½ teaspoon Worcestershire sauce ½ teaspoon salt 1 dash ground black pepper

Nutrition Info

702.3 calories carbohydrate: 50.1 g cholesterol: 96.1 mg fat: 40.3 g fiber: 14 g protein: 35.6 g saturatedFat: 13.2 g servingSize: - sodium: 807.4 mg sugar: 9.7 g transFat: : - unsaturatedFat: : -

Put chickpeas and water in a large pot, soak beans 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour.
Add ham hocks, oregano, and bay lead to the water and chickpeas, bring to a boil, place a lid on the pot, reduce heat to medium-low, and cook at a simmer until the chickpeas are tender, about 2 hours. Remove and discard bay leaf.
Heat a skillet over medium-high heat. Saute sausage chunks in hot skillet until some of the fat renders, 2 to 3 minutes, add onion, bell pepper, and garlic and saute until lightly browned, about 5 minutes. Add sausage mixture to the mixture in the pot along with Worcestershire sauce, salt, and pepper.
Bring the mixture to a simmer, cover the pot, and cook until the sausage chunks are no longer pink in the center, about 20 minutes.

6 servings

Warm up during the cold months with this hearty chick-pea and ham dish. This recipe was found in an old recipe box and was typed word-for-word.