Cuban Smoked Sausage with Chickpeas

Ingredients

• 3 teaspoons adobo seasoning 
• 31 ounce garbanzo beans undrained canned (garbanzo beans)
• 4 ounce tomato sauce canned
• 0.5 teaspoon garlic powder 
• 0.5 teaspoon pepper black
• 1 medium onion diced
• 2 teaspoons oregano dried
• 2 teaspoons pepper red
• 3 tablespoons cooking sherry 
• 1 pound andouille smoked
• 2 teaspoons vegetable oil 

Equipment

• pot

Directions

1. Slice sausage lengthwise, then cut into 1/4-inch slices.
2. Heat oil in a large pot over medium-high heat. Brown sausage about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry. Season with oregano, red pepper flakes, black pepper, garlic powder, and adobo seasoning. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).