Baked Chick Peas With Sausage
|Sweet italian sausage links||1 Pound|
|Thinly sliced green pepper strips||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic clove||1 Large, minced|
|Canned chickpeas||38 Ounce (2 Cans, 19 Ounces Each, Progresso Ceci)|
|Canned tomato sauce||15 Ounce (1 Can, Progresso)|
|Chopped fresh parsley||2 Tablespoon|
|Salt||1 1⁄4 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
Preheat oven to 325° F.
Cut sausage into 1/2-inch-thick slices.
In a large skillet cook sausage until brown on all sides, about 5 minutes, stirring frequently.
Add green pepper, onion and garlic.
Cook and stir until tender, about 5 minutes.
Stir in chick peas, tomato sauce, parsley, salt and black pepper.
Bring to a boil.
Turn into a 2-quart casserole.
Cover and bake for 30 minutes.