Roasted Sausages With Chickpeas and Spinach

By Melissa Clark

Updated May 7, 2026

  • Ryan Liebe for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Megan Hedgpeth.
Media 1 of 1
Ready In
20 min
Rating
5(107)
Comments
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I always keep sausages on hand in the freezer. Quick to defrost, preseasoned and ready for your pan, they are a boon for those crazy, busy nights. In this recipe, I roast them with cumin-scented chickpeas, then shift to broiling so everything gets a little crisp at the edges. I love to throw some spinach in during the last minute of cooking so it can wilt into silky ribbons. The extra veg eliminates the need for a salad, turning this into a one-pan meal. Use whatever kind of sausage you like best — pork, chicken, turkey; spicy or mild. This easy, speedy meal is both endlessly adaptable and consistently satisfying.

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Ingredients

Yield:4 servings

  • 2 (15-ounce) cans chickpeas, drained 

  • 2 tablespoons extra-virgin olive oil, divided

  • 2 garlic cloves, finely grated, divided 

  • 1 teaspoon cumin seeds or pinch crushed red pepper (or both)

  • Salt

  • 1 pound Italian sausage links, sweet or spicy, at room temperature (see Tip)

  • 1 tablespoon cider vinegar, plus more to taste

  • 4 to 5 ounces baby spinach

Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat oven to 500 degrees. In a broiler-safe 9-by-13-inch pan, toss together the chickpeas, 1 tablespoon of the oil, half the grated garlic, the cumin and crushed red pepper, if using. Season with salt.

    1. Step 2

      Top with the sausages and drizzle with the remaining tablespoon of oil.

    1. Step 3

      Roast until sausages are firm but not yet golden, about 10 minutes. Turn on the broiler (or transfer the pan to the broiler) and broil until the sausages are browned in spots and cooked through, about 5 minutes longer.

    1. Step 4

      Meanwhile, mix the remaining garlic with 1 tablespoon of cider vinegar and a pinch of salt.  

    1. Step 5

      When the sausages are golden on top (they won’t get much color on the undersides), transfer to a serving platter. Toss baby spinach into the hot chickpeas, tossing to wilt spinach. Drizzle with the vinegar mixture, tossing well until everything is nicely mixed. Taste and add more salt if needed. Serve chickpeas and spinach with sausages.

Tip

  • If your sausages are cold, you might have to add a minute or two onto the roasting time.

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Ratings

5 out of 5
107 user ratings
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Comments

Tee

Cooking is not an exact science. If a recipe says cook until the sausages are golden, about 10 minutes, that is guideline not an absolute. The cook is constantly observing, testing, and adjusting. That’s what a good cook does. If it takes another three or four minutes so be it. Or more!

watercupcake

Based on the temp and cooking time the sausages are raw. The recipe should be more specific.

Alicia Gordon

1) what should be the internal temp of the sausages? 2) what is the best/quickest/safest way to defrost frozen sausages?

Marilynn

Not a winner for us. Sausages cooked fine as instructed, but spinach did not wilt and chick peas were dry.

Dawn

Spinach did not wilt at all from heat so I popped it back in the still warm oven for a few minutes. Add aspaparagus just before broiling and that worked well. I would double the amount of dressing next time.

Marg

Really good and easy. Added chopped bell peppers to the chickpeas and they cooked up nicely in the same amount of time, and I followed the recs from commenters and zhuzhed up the dressing with a teaspoon of dijon and a drizzle of chile crisp. Will make again.

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