If you need a quick midweek meal and have some canned chick peas in the cupboard, this is a great dish for you. A fast, one-pan stew made with spicy sausages, chickpeas, and tomatoes. Inspired by Spanish cocido and ready in under 15 minutes, it’s bold, hearty, and ideal for busy weeknights. Packed with protein and finished with baby spinach, this stew is simple, satisfying, with a little nit of heat.
Category
Dinner
Servings
4
Prep time
5 minutes
Cook time
10 minutes
If you need a quick midweek meal and have some canned chick peas in the cupboard, this is a great dish for you. A fast, one-pan stew made with spicy sausages, chickpeas, and tomatoes. Inspired by Spanish cocido and ready in under 15 minutes, it’s bold, hearty, and ideal for busy weeknights. Packed with protein and finished with baby spinach, this stew is simple, satisfying, with a little nit of heat.
Ingredients
-
1 red onion
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2 cloves garlic
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1 long red chilli
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4 spicy pork sausages
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1 tbsp olive oil
-
sea salt, to season
-
1 tsp ground cumin
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400g can whole tomatoes
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400g can chickpeas, rinsed and drained
-
60g baby spinach
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.
Recipe notes
Sourcing
A selection of smokey or spicy pork sausages can be sourced from Italian delicatessens or quality butchers.
Substitutions
We went with a spicy Italian pork sausage, but you could use a Merguez, smokey chorizo or opt for a beef variety sausage.
Storage
Any leftovers can be stored in an airtight container and refrigerated for several days or frozen for up to 3 months.
Serving ideas
This dish works beautifully all on its own, or you could serve with some crusty bread or flatbread for mopping up the delicious sauce.
