Spanish Sausage, Pepper and Chick Peas
This is a classic Spanish chick pea type casserole, warm and comforting from chilli and smoked paprika. Serve with plenty of warm, crusty bread and it makes for a winner any time of year with a gutsy bottle of red wine, particularly good when the nights are darker and colder.
Ingredients - Feeds 4
1 tbsp olive oil
8 quality pork sausages, gluten free if possible
1 onion, thinly sliced
1 red and green pepper, sliced
2 cloves of garlic, sliced
1 tsp ground chilli
1 tbsp smoked paprika
500ml tomato passata
1 tin of chick peas, drained
A little water
Salt and pepper
Fresh basil or parsley
1 - Heat the olive oil in a large non-stick sided pan and add the sausages. Quickly brown all over then remove and set aside.
2 - Add the onions and pepper and cook for 5 minutes until beginning to soften.
3 - Add the garlic and spices and cook for 2 minutes, stirring.
4 - Return the sausages and any juices along with the passata and chick peas. Bring the the simmer and add a little water and a squeeze of lemon juice. Cover and simmer gently for 20 minutes.
5 - Taste for seasoning then serve I generously with fresh torn basil or chopped parsley.