Sausages with braised celery and chickpeas

Sausage casserole with braised celery and chickpeas

Name: Sausage casserole with braised celery and chickpeas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: Extra-virgin olive oil; 8 free-range sausages (gluten-free if they need to be); ½ head celery; a mix of paler inner stalks with leaves and the darker green outer stems; Pinch chilli flakes; 6 garlic cloves, sliced; 100ml dry white wine; 200ml chicken stock; 570g jar chickpeas; Finely grated zest 1 lemon, plus a squeeze of juice; Handful chopped parsley; Bread to serve (optional)

Portion size: Serves 4
Hands-on time 15 min, plus simmering time 35 min
Difficulty: easy

Dairy-free

Gluten-free

Pollyanna Coupland

Food producer, delicious.

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Got sausages in the fridge? We have an simple one-pot dinner for you – with an easy twist. Braising celery is something you need to try. This easy, hands-off sausage stew combines it with creamy chickpeas and a hit of chilli flakes. Don’t forget to use the celery leaves to garnish; they’re full of flavour and too often get discarded. They look pretty too!

Try more easy ways with a packet of sausages.

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Ingredients

Extra-virgin olive oil
8 free-range sausages (gluten-free if they need to be)
½ head celery; a mix of paler inner stalks with leaves and the darker green outer stems
Pinch chilli flakes
6 garlic cloves, sliced
100ml dry white wine
200ml chicken stock
570g jar chickpeas
Finely grated zest 1 lemon, plus a squeeze of juice
Handful chopped parsley
Bread to serve (optional)

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Method

Heat a dash of oil in a large pan over a medium heat, then add the sausages. Keep the pan on a medium heat and brown the sausages all over, turning them every now and then so you don’t split the skins. Cut the celery at an angle into 2cm slices, reserving the leaves to garnish.
Once the sausages are browned, remove from the pan and add a good glug of extra virgin olive oil to the same pan. Sizzle the chilli flakes and gently fry the garlic until soft but not crisp, then add the celery, wine, stock and chickpeas, including their liquid. Add the lemon zest and salt and pepper, then nestle the sausages back in and cover with a lid. Simmer for 30-35 minutes until the celery is soft.
Taste and add a squeeze of lemon juice. Scatter with the reserved celery leaves and chopped parsley to finish. Serve with hunks of fresh bread to mop up the juices, if you wish.
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