Weeknight Dinner: Sausage and Chickpea Stew

Sausages are so comforting.

This is the perfect dinner for a weeknight – it cooks quickly in one pot, plus it is tasty and filling. The big chunky sausages are appealing to the whole family and I love the slightly spicy flavour from the chorizo which adds its deliciousness to the entire sauce.

If you haven’t used chickpeas before then this recipe would be a great way to introduce them to your picky eaters. Cooked in the tomato sauce they look like, and have a similar texture, to baked beans.

Serve this with a big chunk of crusty bread, or garlic bread if you have it. If you want you can add more greens at the same time as the spinach leaves – just adjust the cooking time according to the greens you are using.

I adapted a recipe that I found in the August 2013 issue of Super Food Ideas magazine.

Ingredients – serves 4:

  • 1/2 tbsp oil, olive or vegetable
  • 760g/27 oz thick sausages (I used beef sausages but pork or turkey would work too)
  • 1 chorizo sausage (approx 125g/4.5 oz), sliced
  • 400g/14 oz can chickpeas, drained and rinsed
  • 400g/14 oz can diced tomatoes
  • 1/2 cup water
  • freshly ground black pepper, to season
  • 2 large handfuls fresh baby spinach leaves
  • crusty bread, to serve

Method:

    • Place a large saute pan, (for which you have a lid), over a medium heat and add the oil.
    • Add the sausages to the pan and cook, turning regularly, until just browned all over. Remove the sausages to a plate and cut into large chunks.
    • Add the sliced chorizo to the pan and cook for a couple of minutes or until just browned.
    • Put the sausages back into the pan with the chorizo, then add the chickpeas. Stir to coat the chickpeas in the flavoured oil.
    • Add the can of tomatoes and the water to the pan. Season with some black pepper and then stir.
    • Put the lid on the pan, turn up the heat and bring to the boil. Turn the heat back down to medium and then simmer for 10 minutes.
    • Remove the lid from the pan and simmer for a further 5 minutes or until sauce has thickened and the sausages are cooked through.
    • Remove from the heat and stir through the spinach leaves.
    • Once the spinach is wilted, serve with a chunk of crusty bread.
    • Enjoy!

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3 Responses to Weeknight Dinner: Sausage and Chickpea Stew

  1. wrosaline says:

    This looks delicious and filling. Yummm….

  2. Pingback: The eternal search for a perfect weeknight meal – Chickpea, Chorizo Sausage and Spinach Stew | Whip, Whisk, Whirl

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