I love one pot dinners, especially when I’ve got so much going on and don’t have much time on my hands to cook dinner but still don’t want to comprise on flavour. My spicy chickpeas and herby sausages is one of my favourite one pot dinners. It’s so comforting and filling without making you feel sluggish and bloated after. It’s packed full of flavour with chilli flakes, fennel seeds in a rich tomato sauce with the most amazing herby Italian sausages. I love to find the soft garlic cloves and squash them onto a piece of crusty bread topped with the chickpeas and sausages, I’m in heaven!
Chickpeas are also very good for you. They are packed full of fibre and protein, just 2 cups of chickpeas contain your total recommended daily amount of fibre, making you feel fuller for longer and helps with unhealthy snacking later on and also help maintain healthy digestion. Studies also show that chickpeas help balance unhealthy cholesterol levels and protect against heart disease. There are so many other health benefits to eating chickpeas so having these in our diet is not a bad thing at all and what better way to eat them than in a delicious, comforting hearty dish like this one.
Spicy chickpeas and herby sausages
- 400 g good quality herby sausages Italian ones if you can get them
- 2 x 400g chickpeas
- 2x 400g tinned plum tomatoes
- 6 garlic cloves
- 2 sprigs Rosemary
- 1 tbsp chilli flakes you can add more or less to taste
- 1 tbsp fennel seeds
- 1 tbsp dried oregano
- Sour cream to dollop on top
- salt and pepper to season,
- 4 slices crusty bread
- Add the tinned plum tomatoes to a large pot under a medium heat. Fill each tin half way with water and add to the pot to get every last drop of tomato from the tins. Brake the plum tomatoes up slightly with a wooden spoon.
- Add a splash of chickpea juice from one can to the pot then drain both tins and add the chickpeas to the tomatoes. Add the spices and stir.
- Cut the sausages into large chunks ( cut each sausage into 2 or 3 ) then add to the tomatoes and chick peas. Add the Rosemary, garlic and a little salt and pepper and simmer for 45 minutes to an hour until the sauce has reduced and sausages cooked through. Check seasoning at the end and add to taste.
- Heat a griddle pan on a high heat, drizzle a little olive oil, salt and pepper on the crusty bread slices and griddle on each side until toasted. Spoon the chickpeas and sausages in warm bowls and dollop on some sour cream, serve withdrew griddles crusty bread & enjoy!
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan oven
- Read more about how the nutritional information is calculated here