One Pot Chickpea and Sausage Stew

Although the title of this recipe doesn’t really draw you in (well, anything with the word ‘stew’ kinda makes me question it thanks to old bland Australian-style stews) this dish really is something special. The key is to buy good quality sausages. I get mine at my local butcher, they make them the old-fashioned way without preservatives and fillers, and they’re made from quality cuts rather than the scraps. For this recipe I chose some spicy pork sausages but if chilli isn’t your thing, pork and fennel sausages are beautiful too. Slicing your capsicums and onions thinly makes it perfect for topping toast if you have leftovers too, leaving them too chunky is fine, it’s just not as salsa-y!

Hot tip! Slice your onions and capsicums with a food procssor to make VERY light work of it!

Print Recipe

ONE POT CHICKPEA AND SAUSAGE STEW

Ingredients

• 2 red onions, sliced thinly
• 2 red capsicums, sliced thinly
• 2 x 400g cans chickpeas, rinsed and drained
• 2 x 400g cans crushed tomatoes
• 1 tbs smoked paprika
• 500g pork sausages, chopped or skins removed and break into pieces
• Salt and pepper to taste

Instructions

• Place sausages, onions and capsicums into a heavy based saucepan on medium heat, stirring as it begins to heat through and the oils release from the sausages to coat the onions and capsicums.
• Saute like this for 10-15 minutes, reducing heat if need be, until onions are translucent. Add chickpeas and paprika and combine.
• Add tomatoes and combine well. Simmer for 20-25 minutes on a low heat until the stew has thickened. Season with salt and pepper and serve hot with crusty bread.