• David Hall

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

Lemon juice

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.


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