Stir-Fried Sausage, Chickpeas and Red Rice

Stir-Fried Sausage, Chickpeas and Red Rice


You don’t realize how much you miss something until you remove it from your life.  In my case, I’ve decided to eliminate (or limit my consumption of) caffeine, chips, wine and sweets, at least for now.  We have a generally healthy diet around here but I do like a salty snack fix once in a while (read: Doritos and Pringles).  I overdid it on cookies, too, over the holidays.  And wine.  Who doesn’t like wine?  I have a small glass a few times a week, mainly while I’m preparing dinner (oddly, once I start eating dinner wine is no longer as appealing to me) and I’ve decided that I’ll restrict myself to drinking it only on the weekend.  Maybe the pull of new year resolutions is still strong in the middle of January but I cut the chips and dessert right after Christmas and the wine shortly after the new year.

So far, so good.  I look for the salty snacks and wine between 4 and 6 pm and I really want to bake scones and a cake but otherwise, I’ve enjoyed seeing the extra pounds melt off and I feel great! I haven’t even missed the caffeine too much in the morning.  It will be interesting to see how long I can keep this up.


Stir-Fried Sausage, Chickpeas and Red Rice


Besides the new, albeit temporary, restrictions the rest of our diet remains largely unchanged.  Stir fries are everyday fare for us but this dish in particular came about out of ingredients I had other intentions for and I couldn’t have been more pleased with the results.  The Chicken Parmesan sausages were meant to be added to a polenta dish and the garbanzo beans were to be roasted.  Instead, I threw both into the skillet with rice and my husband and I have enjoyed this combination twice since.

Who knew that the touch of Parmesan in the sausages and the toasted garbanzo beans would work so well with rice?  It might help to add that I deglazed the pan with wine after cooking the sausages.  Or maybe it’s the caramelized shallots that added another layer of flavor.  The garlic? Perhaps the sweet soy sauce?  I wouldn’t skip the broccoli either.  Whatever it is, this was a palate-pleasing combination.  I especially loved the garlicky, toasted chickpeas.  From now on this will be my version of beans and rice.

I hope you try this recipe.  You won’t miss the chips, caffeine, dessert or wine.  Well, that might be stretching things a bit but try it anyway.


Stir-Fried Sausage, Chickpeas and Red Rice

Stir-Fried Sausage, Chickpeas and Red Rice


5.0 from 5 reviews
Stir-Fried Sausage, Chickpeas and Red Rice
Prep time
Cook time
Total time
This is my version of beans and rice.
Recipe type: Main
Cuisine: Asian
Serves: 4
  • 2-3 cups cooked rice
  • 2 sausages removed from casings (I used Chicken Parmesan)
  • 1 15-ounce can chickpeas (garbanzo beans), drained
  • 2 broccoli florets, chopped
  • 2 shallots (or half an onion), sliced thinly
  • Splash of wine (optional)
  • Olive or grapeseed oil (or your favorite stir frying oil)
  • 2-3 tablespoons kecap manis (sweet soy sauce or regular soy sauce)
  • 2 cloves garlic, sliced
  • Paprika
  • Garlic powder (not garlic salt)
  • salt, to taste
  • Chopped Scallions for garnish (optional)
  • Chili Sauce (for topping, optional)
  • Plain vinegar (for drizzling, optional)
  1. Heat about 1 tablespoon of oil in a skillet over medium-high heat. Add the sausage, crumbling them up in smaller pieces while they cook. This should take 3-4 minutes. Transfer to a bowl and set aside.
  2. In the same skillet add the chickpeas, season with a little salt, garlic powder and paprika. Add a splash of wine (or water) to the skillet to loosen the sausage bits. Cook, stirring occasionally, until the chickpeas are toasted and golden, about 4 minutes. Add a splash of oil if you feel you need to. Transfer to a bowl and set aside.
  3. Add the shallots (or onions) to the skillet, a little oil if necessary, and cook for about 5 minutes or until slightly caramelized. Then add the broccoli and about 1 tablespoon sweet soy sauce (or regular soy sauce). Stir fry the mixture for about 3 minutes, just until the broccoli pieces are crisp-tender. Transfer to a bowl.
  4. Add 1 more tablespoon of oil to the skillet if it's dry then add the sliced garlic. Cook for 30 seconds then add the cooked rice. Stir fry for about 2 minutes over high heat, adding a bit more soy sauce if you like. Add the sausage, broccoli and chickpeas to the rice and stir to combine. Garnish with chopped scallions and top with chili sauce and/or vinegar and serve.


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  1. After all the indulging,I feel the urge to do the same and eliminate the sweets and caffeine, but I can’t bring myself to do it, especially when it comes to the wine! But I am trying my best to eat as healthy as possible, and I just love what you’ve got I the skillet, Jean. Definitely my kind of stir fry!

  2. These layers of flavor sound just perfect. If this is healthful eating, I am so in!

  3. Looks so good!!

  4. A mouthwatering rice dish! It’s just perfect.



  5. Yum, this looks delicious ! Love how healthy it is and all the colours 🙂

  6. This looks delicious and bravo to you for keep these good resolutions. You’re a great inspiration!

  7. Looks great! All ingredients I have on hand. Now I know what were having tonight for dinner. Thanks!

  8. If I ever gave up wine I would never stop working. For me a glass of wine indicates the end of the work day. I’m pretty good about putting the work aside once my partner and I start the “how was your day?” conversation. Sweets and salty snacks are a rarity so I don’t worry about those either. Wait it sounds like I’m rationalizing doesn’t it? Oh no… GREG

  9. My goodness that looks really good!

  10. I would give up lemon cakes and chocolate covered pretzels for this dish! (For a while, at least.) 😀
    Beautiful photos, Jean!

  11. Wow – this looks amazing! I will definitely give this dish a try. Your photos are lovely. Thanks!

  12. AMAZING! Totally delicious!

  13. A beautiful dish and major props for these new healthy goals! I would be fine…except for the caffeine portion. My daily cappuccino has been a saving grace! (But this is coming from a mom of an infant…I probably would be able to do it this time next year!) Thank you for sharing!

  14. I feel like I over did it on everything this holiday season… but my gosh does this meal look perfect. Hearty, healthy and delicious

  15. What a delicious meal – I just wish I could pluck it from the screen and put it on our table for dinner tonight. Like you, I have cut back wine to only Friday and Saturday nights along with the sweets and getting on the treadmill 4 times a week. It does make a difference. It has been over a month – so I think I can keep going. Good luck!!

  16. I just discovered your blog, and love it, I could spend hours looking at your amazing photography and wonderful recipes!

  17. It’s bee a while since this post. Are you still restricting your diet? I’ve started to work out (big decision EVERRR) and so far I’m following my decision. Next is to drink more water and “try” to reduce caffeine intake too. It’s going to be tough. I love drinking tea all day… so comforting! I’ve never tried red rice before, or maybe I have but must be at a restaurant, but I don’t remember. I love the look of red rice, so beautiful. Until you give it a try, we never know what combination can be surprising good. For this cake, we learned from your trial. 🙂 Looks yummy!!

  18. “Eliminate caffeine, chips, wine and sweets…” oh good Lord, you go girl!!! I’ll just sit here and watch! 😉

    This dish, though, sounds amazing! Comfort food heaven.

  19. Great recipe. I love the idea of making a stir fry with sausage. I’m forever coming across chicken & beef stir fry recipes. This seems like a recipe I’ll have to try – looks delicious 🙂

  20. Wow. This looks so incredibly delicious. Chickpeas in anything are a plus for me!

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