Spicy Sausage and Chickpea Stew

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Spicy Sausage and Chickpea Stew

Ingredient Notes

Spicy pork sausages:

These are the hero of the dish, so choosing a good one really matters. I went with a spicy Italian pork sausage, but Merguez or smoky chorizo both work beautifully here. Look for fresh sausages with good fat content rather than pre-cooked ones. Your local Italian deli or a quality butcher is the best place to find a great variety.

Long red chilli:

Adds heat and a fresh bite to the dish. If you want to dial back the heat, remove the seeds before slicing. If you love heat, leave them in or add a second chilli.

Canned whole tomatoes:

I prefer whole tomatoes over diced here because they break down more naturally as they cook and tend to have better flavour. Give them a rough crush with your spoon as they go into the pan.

Canned chickpeas:

Make sure to rinse and drain them well before adding to the pan. This removes the tinny flavour from the canning liquid and helps them absorb the sauce as the stew cooks.

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Ingredients

1 red onion
2 cloves garlic
1 long red chilli
4 spicy pork sausages
1 tbsp olive oil
sea salt, to season
1 tsp ground cumin
400g can whole tomatoes
400g can chickpeas, rinsed and drained
60g baby spinach

Equipment

Heavy-based frying pan with a lid
Chopping board and knife
Can opener
Wooden spoon or spatula

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Directions

PREP THE INGREDIENTS

Dice the red onion, finely dice the garlic and thinly slice the chilli.
Pull the sausages from the casings and break up into thumbsized pieces.

COOK

Heat the oil in a heavy based frying pan over medium-high heat. Add the onion, garlic and chilli and saute for 1 minute.
Season with salt and cumin, then stir in the sausage pieces. Cook for 2 minutes, stirring occasionally.
Add the tomatoes, then fill the can halfway with water and add to the pan. Stir in the chickpeas, cover with a lid and cook for 4 minutes.
Remove the lid and top with the spinach. Gently stir through until just wilted, then serve.

Notes

Chef Tips

Break the sausage into uneven pieces

When you pull the sausage from the casing, don’t try to make the pieces uniform. Rough, irregular chunks give you better texture and more interesting bites throughout the dish. Some pieces will crisp up more than others, which is exactly what you want.

Don’t rush the first step

Even though this is a quick recipe, taking a full minute to properly saute the onion, garlic, and chilli first makes a real difference. It softens the rawness of those ingredients and builds the flavour base the whole stew sits on.

Use the tomato can

Once you’ve added the tomatoes, fill the can about halfway with water and add that to the pan too. You get every last bit of flavour from the can and it adds just the right amount of liquid to the sauce without making it watery.

Add the spinach at the very end

The spinach only needs about a minute to wilt down. Add it with the heat off or very low and stir gently. You want it just wilted and vibrant green, not overcooked and muddy.

Storage

Leftovers keep well in an airtight container in the fridge for up to 3 days, or you can freeze them for up to 3 months. Reheat gently on the stovetop with a splash of water to loosen the sauce, or in the microwave until piping hot.

FAQs

Is it spicy?

Yes, but the heat is very manageable. If you want to dial it back, swap the spicy sausage for a smoky one and remove the seeds from the chilli before slicing. If you prefer more heat, leave the seeds in or add a pinch of chilli flakes when you add the cumin.

Can I make it vegetarian?

The spicy pork sausage is pretty central to this dish, so a straight swap is tricky. You could bump up to two cans of chickpeas to add more body to the stew.

Can I make it gluten free?

This recipe is naturally gluten free as written. Just check the labels on your sausages to be sure, as some brands contain fillers that include gluten.

What can I serve it with?

This stew is hearty enough to eat on its own, but I love it with some crusty bread or flatbread on the side for mopping up the sauce.

Can I use a different sausage?

Absolutely. This dish works with any flavourful sausage. Merguez is great if you want a North African spin, and smoky chorizo adds a deeper, smokier flavour. A spicy beef sausage will also do the job. Just make sure whatever you use has good flavour.