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
- 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.