Roasted Sausages With Chickpeas and Spinach
Updated May 7, 2026
Ryan Liebe for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Megan Hedgpeth.
- Ready In
- 20 min
- Rating
- Comments
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Ingredients
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
Nutritional analysis per serving (4 servings)
53 grams carbs; 78 milligrams cholesterol; 696 calories; 18 grams monosaturated fat; 8 grams polyunsaturated fat; 11 grams saturated fat; 40 grams fat; 14 grams fiber; 1187 milligrams sodium; 32 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
- Step 2
Top with the sausages and drizzle with the remaining tablespoon of oil.
- 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.
- Step 4
Meanwhile, mix the remaining garlic with 1 tablespoon of cider vinegar and a pinch of salt.
- 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.
If your sausages are cold, you might have to add a minute or two onto the roasting time.
Private Notes
Comments
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!
So delicious, and the crisped chickpeas really made the whole dish, adding nuttiness and texture. I used kale instead of spinach for extra volume. After broil finishing sausage and chickpeas, I removed them from the pan, then added 1/2 cup chicken bone broth + vinegar/garlic sauce and scraped off all the delicious brown bits and tossed with kale, then put back in oven at to cooked for 6-8 mins till kale browned. Sauce reduces, so recommend salt to taste at the end of cooking not before.
Based on the temp and cooking time the sausages are raw. The recipe should be more specific.
It is insane how easy and good this was! used applewood smoked chicken sausage and Swiss Chard instead of spinach (roasting the Chard stems with the chickpeas). Added some whole grain mustard to the dressing. Would eat this on repeat!
Solid foundation recipe! I halved it and roasted in a 10-inch cast iron skillet. I added a dash of smoked paprika and the cumin seeds to the chickpeas for roasting. At the end, I threw in a handful of halved cherry tomatoes and a mix of greens my garden (mostly mizuna, dandelion, and baby kale). So good! Next time I might try subbing lemon juice for the cider vinegar to make it more summery.
I tried this as written and didn’t like it with chickpeas. Tried it tonight with white beans and loved it