Quick sausage stew

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• Anne L

  13 March 2010

  Anne L rated this recipe

  

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• mikeandlouisa

  15 March 2010

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• Liz

  22 March 2010

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• Sarah

  24 March 2010

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• kateab

  31 March 2010

  kateab rated and commented on this recipe

  

  Left the garlic out of the topping but my kids were happy with the zest and parsley on top. Really nice recipe for family tea.

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• Alf

  02 April 2010

  Alf rated and commented on this recipe

  

  used plain sausages, probably needed a little more spice

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• Shona's

  04 April 2010

  Shona's rated and commented on this recipe

  

  Kids loved it, Husband looked at it and said, yuk, but then polished it off and had seconds, really yummy midweek tea, simple and delicious.

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• Frantic Flapjack

  14 April 2010

  Frantic Flapjack rated and commented on this recipe

  

  Really good, nutritious and speedy supper. Didn't use the topping though - didn't fancy raw garlic. Just sprinkled the parsley on top.

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• Frantic Flapjack

  14 April 2010

  Frantic Flapjack commented on this recipe

  Really good, nutritious and speedy supper. Didn't use the topping though - didn't fancy raw garlic. Just sprinkled the parsley on top.

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• Beth

  27 April 2010

  Beth rated and commented on this recipe

  

  Ok. topping was surprisingly nice, but overall just a little 1 dimensional.

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• vicshippers

  27 May 2010

  vicshippers rated and commented on this recipe

  

  We added more garlic and used some especially wonderful sausages and loved this, love the flexibility of it - just stick in your favourite herbs/spices to taste!

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• clarel

  24 June 2010

  clarel rated and commented on this recipe

  

  We really enjoyed this topping and all!

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Ingredients

• 1 tbsp olive oil
• 12 chipolatas
• 1 onion , sliced
• 410g can chickpeas , 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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Ingredients

• 1 tbsp olive oil
• 12 chipolatas
• 1 onion , sliced
• 410g can chickpeas , 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

PER SERVING

373 kcalories, protein 19g, carbohydrate 23g, fat 24 g, saturated fat 6g, fibre 4g, sugar 9g, salt 2.48 g

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