This one-pot supper needs nothing but crusty bread to mop up the rich tomato sauce
Ingredients
- 1 tbsp olive oil
- 12 chipolatas
- 1 onion, sliced
- 410g can chickpea, rinsed and drained
- 350g jar ready-made tomato sauce
- 150ml chicken stock
- 1 garlic clove, finely chopped
- zest 1 small orange
- 2 tbsp chopped flat-leaf parsley
- crusty bread, to serve
Method
-
Heat the oil in a deep frying pan and fry the sausages for 4-5 mins until golden brown. Remove and set aside.
-
Cook the onion in the same pan for 5-6 mins until softened, adding a splash of water if it starts to catch. Add the chickpeas, tomato sauce and stock and bring to the boil. Return the sausages to the pan, lower the heat to a simmer and cook for 5-6 mins until the sausages are cooked through. Scatter the garlic, orange zest and parsley over the stew, then serve in shallow bowls with crusty bread on the side.