This lovely casserole recipe comes from Delicious Magazine’s November issue. And it’s divine! The recipe makes enough for four portions – if you’re like me and feeding one, it made a great heated up dinner on the first working day of the week. It can also be frozen.
INGREDIENTS
- 1 tbsp olive oil
- 6 British sausages cut into chunks (I went for Toulouse sausages)
- 2 onions, sliced
- 2 garlic gloves, crushed
- 4 fresh thyme sprigs
- 400g tin chopped tomatoes
- 200ml chicken stock
- 2x 400g tins chick peas, drained and rinsed
- 200g baby / young spinach
- Squeeze fresh lemon juice
METHOD
- Heat the oil in a frying pan or cast iron casserole dish and brown all over, turning occasionally. Set aside on a plate.
- Turn the heat down to medium and fry the onions for about 8 to 10 minutes until soft. Add the garlic and thyme, lower the heat and cook for a further two minutes.
- Add the chopped tomatoes and chicken stock to the pan with the sausages and chickpeas. Stir well and bring everything to a gentle simmer. Cook for 15 minutes until the sauce has reduced and slightly thickened.
- You can place the spinach in a colander and pour a kettleful of boiling water over it, or simply mix the spinach into the mix as I did.
It’s very filling and super tasty!
Oh, and if you haven’t already learnt this: to soften onions without burning them, place a lid on the pan – it works wonders 🙂
Tash