Sausages with braised celery and chickpeas

Sausages with braised celery and chickpeas

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!

Sausages with braised celery and chickpeas

Try more easy ways with a packet of sausages.

  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, plus simmering time 35 min

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.

Nutrition: Per serving

Calories
534kcals
Fat
29g (9.7g saturated)
Protein
25g
Carbohydrates
32g (4.1g sugars)
Fibre
15g
Salt
1.6g

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

  1. 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.
  2. 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.
  3. 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.

Nutrition

Nutrition: per serving
Calories
534kcals
Fat
29g (9.7g saturated)
Protein
25g
Carbohydrates
32g (4.1g sugars)
Fibre
15g
Salt
1.6g

delicious. tips

  1. Slicing the celery into small pieces ensures you don’t end up with a stringy stew.

    Using the chickpea water (aquafaba) adds natural body to the stew without needing any other thickener like flour.

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