Delicious Gluten-Free Chickpea and Sausage Bake Recipe
When working with mozzarella, it’s important to ensure it’s not too wet to prevent your dish from becoming watery. Drain it on paper towels before grating if necessary. Note that this recipe is gluten-free if you skip the garlic bread or use gluten-free bread to make it.
Ingredients:
- Glug of olive oil
- 1 medium onion, chopped small
- 3 garlic cloves, minced
- 12 ounces sweet or spicy Italian sausage, casings removed
- Kosher salt and freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes, or less to taste
- 1 28-ounce can crushed tomatoes
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 6-8-ounce bundle kale, stemmed, or 4 to 5 ounces kale leaves, cut into thin ribbons
- 3/4 pound mozzarella, coarsely grated (see Note)
- 2/3 cup finely grated pecorino cheese
- Garlic bread, for serving, if you wish
Directions:
Prepare the Meaty Chickpeas: Heat a large sauté pan over medium-high heat. Add olive oil, onion, and garlic, cooking until softened. Add sausage, salt, pepper, oregano, and pepper flakes, breaking up the sausage and browning it. Stir in tomatoes and chickpeas, seasoning to taste.
Simmer the chickpeas in the sauce, adding water if needed for desired consistency. Add kale and cook until wilted. You can pause here if prepping ahead or omitting cheese.
Finish: Broil the dish with cheese on top until melted and browned. Serve immediately.
Do Ahead: Follow recipe notes for pausing. Reheat in a 350-degree oven if needed.
This gluten-free chickpea and sausage bake is a delicious and hearty meal option that can be prepared ahead of time for convenience. Enjoy the flavors of Italian sausage, chickpeas, and kale topped with melted cheese for a satisfying dish that’s perfect for any occasion.