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Ingredients
4 servings
6pork sausages
or vegetarian
2 Tbspextra virgin olive oil
1brown onion
large, finely diced
2carrots
finely diced
4cloves garlic
finely diced
1 tspcumin powder
1 tspcoriander powder
1 tspdried chilli flakes
adjust to taste
2 Tbsptomato puree
2 tspsweet smoky paprika
adjust to taste
2red peppers
2cm squares
1 x 400gtin plum tomatoes
250mlchicken stock
or vegetable
2 x 400gchickpeas
tin, rinsed and drained
0.5 bunchcoriander
finely chopped
Instructions
Step 1
Heat 1 tbsp olive oil in a deep casserole dish over medium heat. Fry the sausages until cooked through. Remove from the pan, set aside, and allow to cool.
Step 2
Heat the remaining 1 tbsp of olive oil and butter. Fry the onion, carrots, and garlic for 3-5mins, or until softened and starting to caramelise.
Step 3
Add the coriander, cumin, chilli flakes, peppers, paprika, tomato puree, then cook for a further 5mins with the lid on.
Step 4
Slice the sausages and add to the pan, along with the chickpeas, tomatoes and stock. Season with salt and pepper. Simmer on medium heat for 30mins, stirring regularly.
Step 5
Stir through ¾ of the coriander and cook for a further 10mins.
Step 6
Garnish with the remaining coriander and serve either on its own, with baked sweet potatoes or brown rice and a nice chopped green salad.
Notes
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Delicious
One-dish
Spicy
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