- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 12 chipolatas
- 1 onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 410g can chickpea, rinsed and drained
- 350g jar ready-made tomato sauce
- 150ml chicken stock
- 1 garlic clove, finely chopped
- zest 1 small orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 2 tbsp chopped flat-leaf parsley
- crusty bread, to serve
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.
Make it for kidsIf 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.