Bravas sausage traybake with chickpeas, peppers & almonds
Serves 4
Easy
Prep:
Cook:
Roast sausages with smoky chickpeas, sweet peppers and crunchy almonds, in a punchy bravas-style sauce for a crowd-pleasing dinner
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- 1 large onioncut into wedges
- 2 x 400g cans chickpeasdrained and rinsed
- 350g jar peppersdrained, rinsed and roughly chopped
- 3 tbsp olive oil
- 8 sausages
- 2 tbsp tomato purée
- 1 tbsp sweet smoked paprika
- ½ tsp chilli flakes
- 2 garlic clovescrushed
- 20g plain flour
- 300ml chicken stock
- 1 tsp sherry vinegar
- 40g blanched almondsroughly chopped
- 100g mayonnaise
- small handful of parsleyfinely chopped
Nutrition: per serving
- kcal792
- fat56g
- saturates10g
- carbs39g
- sugars9glow
- fibre12g
- protein27g
- salt2.51g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Put the onion, chickpeas and peppers in a 37cm x 30cm baking dish, along with 2 tbsp of the oil and a good pinch of salt, then mix well. Put the sausages on top, then bake for 40-45 mins, stirring regularly to ensure the sausages brown evenly.
step 2
Meanwhile, put the remaining oil in a saucepan, then stir in the tomato purée, sweet smoked paprika and chilli flakes. Cook for 3-4 mins, until the tomato purée has darkened and started sticking to the base of the pan a little. Mix in half the garlic along with the flour. Cook for 2 mins, until the flour is slightly darker. Gradually pour in the chicken stock, whisking constantly, until the mixture is totally smooth before adding more. Bring to a simmer and cook for 2-3 mins until thickened. Season to taste with the sherry vinegar, and some salt and pepper. Set aside.
step 3
Tip the almonds onto a baking tray. Bake for 6 mins, alongside the sausages, until lightly golden. Put the mayonnaise in a bowl and stir in the remaining garlic. Once the sausages are cooked, drizzle them with the bravas sauce and sprinkle over the chopped almonds. Serve with a dollop of the garlicky mayo and a sprinkling of parsley.
