Carrie’s Experimental Kitchen

Slow Cooker Kielbasa, Chickpea & Tomato Ragout


This Kielbasa, Chickpea & Tomato Ragout is a hearty, all in one meal with a smokey flavor that your entire family will love.

Slow Cooker Kielbasa, Chick Pea & Sausage Stew | Carrie's Experimental Kitchen #glutenfree

In the May 2015 Cooking Light Magazine I saw a recipe for Sausage, Cannellini and Tomato Ragout and it sounded fabulous. So good in fact that I wanted to try it myself, but me being me, I had to experiment with different ingredients and came up with this Slow Cooker Kielbasa, Chickpea & Tomato Ragout.

Mainly because I didn’t have any sausage or cannellini beans on hand at the time, but I improvised and the end result was outstanding. I don’t use my slow cooker very often, but it really does save a lot of time.

Between running around to all of the end of year school events and concerts to having my oldest daughter home from college and working with my husband, I never know what time they’ll be home for dinner, but it’s usually not when my youngest and I eat. Having a recipe that’s already prepared, hot and ready to eat like this one is the best solution for us this time of year.

Slow Cooker Kielbasa, Chickpea & Tomato Ragout-Horizontal

If you think this dish sounds too formal to serve for a weeknight meal, think again.  ‘Ragout’ is only a fancy word for stew as it contains smaller pieces of meat stewed with vegetables. In this version, I sauteed smoked, sliced kielbasa; then added shallots, red wine, chicken stock, diced fresh tomatoes, chick peas and tomato paste before placing all of the ingredients into my slow cooker on low to let it do the work for me while I was gone for the day.

Simple right? The entire prep took 10 minutes and I was out the door. When I came home 4 hours later, dinner was ready.

Slow Cooker Kielbasa Chickpea & Tomato Ragout

This Slow Cooker Kielbasa, Chickpea and Tomato Ragout was deliciously filling because it is loaded with fiber from the beans. Not to mention the wonderful smell of it cooking with the fragrant rosemary, garlic, tomatoes and wine.

[click_to_tweet tweet=”Kielbasa, Chickpea & Tomato Ragout #pork #tomato #kielbasa” quote=”Kielbasa, Chickpea & Tomato Ragout”]

The beauty of this recipe is that if you don’t want to cook it in the slow cooker, you can also prepare it on top of the stove in a Dutch oven. Once all of the ingredients have been added, simply cover the pot, reduce heat to low and allow to simmer for 30 minutes. Serve this ‘as is’ or with a loaf of crusty Italian bread. ~Enjoy!

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5 from 3 votes
Slow Cooker Kielbasa, Chickpea & Tomato Ragout-Horizontal
Slow Cooker Kielbasa, Chickpea & Tomato Ragout
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins

This Kielbasa, Chickpea & Tomato Ragout is a hearty, all in one meal with a smokey flavor that your entire family will love.

Course: Main Entree
Servings: 4
Author: Carrie's Experimental Kitchen
  • 2 Links Kielbasa, sliced 1/2" thick diagonally, 16oz
  • 1 tbsp . Extra Virgin Olive Oil
  • 2 Cloves Garlic, chopped
  • 1 Scallion, chopped
  • 1/4 c . Red Wine
  • 1 c . Low Sodium Chicken Stock
  • 1 c . Fresh Diced Tomatoes
  • 1 15oz. Can Chickpeas, rinsed and drained
  • 1 tbsp . Rosemary, chopped
  • 2 tbsp . Tomato Paste
  • Kosher Salt, as desired
  • Fresh Ground Black Pepper, as desired
  1. In a large saute pan, add the oil and kielbasa and saute over medium heat until lightly browned; approximately 5 minutes.
  2. Next, add the garlic and scallions and saute for another 1-2 minutes; then add the wine, chicken stock, tomatoes, chickpeas, rosemary and tomato paste. Mix well.
  3. Pour mixture into your slow cooker and cook on low 4-6 hours or high 2-3 hours.
Recipe Notes

If you prefer to cook this on top of the stove, prepare all ingredients in a Dutch oven instead of a large saute pan; then reduce heat to low, cover pot and simmer for 30 minutes.

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This Kielbasa, Chickpea & Tomato Ragout is a hearty, all in one meal with a smokey flavor that your entire family will love.


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  1. Brenda Haines
    June 3, 2015 at 4:49 pm - Reply

    This looks so good! I haven’t had chickpeas in forever and a day! I’ll be trying this out soon.

  2. P. McMahon
    October 25, 2015 at 8:07 am - Reply

    I’m a little confused. Your list of ingredients doesn’t list scallions, but step 2 of your recipe says to saute them with the garlic and kielbasa. Should there be scallions in this recipe and how many?

    • Carrie's Experimental Kitchen
      October 25, 2015 at 4:36 pm - Reply

      I’m terribly sorry, I omitted them from the ingredient list in error. They’ve been added now.

      • P. McMahon
        October 25, 2015 at 4:51 pm - Reply

        Thanks! I didn’t have any scallions, so I added a tablespoon of onion flakes to the pot. It was still quite delicious.

  3. Clarcastel
    January 4, 2016 at 7:28 pm - Reply

    Recipe sounds like traditional polish dish called “fasolka po bretonsku” (beans a la bretagne), but in Your edition it is more “french” even mediterranean than polish. Thanks ! (wife have just bought podwawelska kielbasa with “bear’s garlic”)

  4. Jennifer
    January 18, 2016 at 10:01 am - Reply

    I stumbled upon this after doing a google search for slow cooker recipes using kielbasa and I am so glad I did! I made this over the weekend and it was phenomenal. Normally I will play with recipes and tweak a bit, but I made this exactly as you have it and it was perfect. I will be definitely be making this again!

    • Carrie's Experimental Kitchen
      January 18, 2016 at 10:13 am - Reply

      I’m so glad you found the recipe and really enjoyed it Jennifer! Thank you so much for stopping back to let me know, I really appreciate it.

  5. Lou
    July 12, 2016 at 2:51 pm - Reply

    making it as I write….it’s simmering but I had a taste and it is a delicious, quick and easy weeknight meal. Thank you!

    • Carrie's Experimental Kitchen
      July 12, 2016 at 4:11 pm - Reply

      You’re very welcome Lou, I’m so glad you’re giving the recipe a try. It has so many wonderful flavors and was one of my favorites as well. Enjoy!

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