If the kids aren’t sure about the zesty
herb topping, serve this separately in a
bowl, so everyone can help themselves
if they want it.
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.