Sausage and Chickpea Stew
17th December 2014
It's been quiet around here. So I'm going to start posting some of the goto recipes I cook for the kids. Mostly easy, hearty, flavourful stuff that you can eat half of then freeze portions for later. We use this to stock up on pots to send into nursery.
Sausage and Chickpea Stew
One pack of sausages (I use Cumberland style by default, but works with veggie ones too). 2 Onions, peeled and chopped 2 Potatoes, peeled and chopped 3 Carrots, peeled and chopped Handful of white mushrooms, chopped in half 2 tins of chopped tomatoes 1 tin of chickpeas 2 heaped teaspoons of chopped garlic (for the lazy, pre chopped from a jar) 3 heaped teaspoons of paprika 1 heaped teaspoon of cumin 1 teaspoon of worcestershire sauce 1 teaspoon of Dijon mustard A few chilli flakes to taste (you can add a couple a it'll give it zing without most kids noticing) 1 mug of stock (real stock if you like, but a veggie stock cube will do) 1 big oven-friendly cast iron pot
Method: Fry onions and mushrooms in some olive oil with a knob of butter in the pot. Meanwhile preheat oven to 200 degrees C / gas mark 7 /390 F.
Once onions are soft and slightly browned, add the sausages and cook until they start to brown.
Add the spices, stir until they coat everything, then add the chopped vegetables.
Add the tomatoes last.
Add the stock and worcestershire sauce. They should cover the veg.
Place in the oven with the lid on. Cook for about an hour, removing the lid for the last 20 mins. Sauce should be thickened/reduced and not too wet.
Serve with couscous, rice or crusty bread.For a family of four you should end up with about half left to portion up and freeze for later.