Quick sausage casserole with tomato and chickpeas
- November 2015
- Serves 4
- Hands-on time 25 min, simmering time 15 min
Make a double batch of this sausage casserole recipe and save one serving for a busy day.
If you haven’t got chickpeas in your cupboard, all is not lost, we have a similar sausage with beans recipe you could try instead.
- 30.7g (10g saturated)
- 28g (7.3g sugars)
- 1 tbsp olive oil, plus extra to drizzle
- 6 British free-range pork sausages, cut into chunks
- 2 onions, sliced
- 2 garlic cloves, crushed
- 4 fresh thyme sprigs
- 400g tin chopped tomatoes
- 200ml good-quality chicken stock
- 2 x 400g tins chickpeas, drained and rinsed
- 200g young leaf spinach
- Squeeze lemon juice
- Chopped fresh flatleaf
- Heat the oil in a large frying pan and fry the sausages over a high heat, turning now and then, until browned all over. Set aside on a plate. Turn the heat down to medium-high, then add the onions and fry for about 8 minutes, stirring often, until soft and light brown. Add the garlic and thyme, lower the heat again and cook for 2-3 minutes.
- Add the chopped tomatoes and chicken stock to the pan with the browned sausages and chickpeas. Stir well, then bring everything to a gentle simmer. Cook for 15 minutes until the sauce has reduced slightly and thickened.
- Put the spinach in a colander and pour over a kettleful of boiling water. Leave to cool for a few minutes. When cool enough to handle, squeeze the excess water from the spinach and stir it into the casserole. Season well with salt and pepper, then divide among bowls. Serve drizzled with a little olive oil and a squeeze of lemon juice. Sprinkle with parsley if you wish.
Freeze the cooked casserole in an airtight container for 1 month. Defrost completely, then heat on the hob until bubbling.
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