Quick Sausage Stew


10 chipolatas

1 tbsp olive oil

1 onion, sliced

410g can chickpeas, rinsed and drained

350g jar ready-made tomato sauce

150ml chicken stock

1 garlic clove, finely chopped

Zest of 1 small orange

2 tbsp flat-leaf parsley, chopped


Heat the oil in a deep frying pan and fry the sausages for 4-5 minutes until golden brown. Remove and set aside.

Cook the onion in the same pan for 5-6 minutes until softened, adding a splash of water if necessary. Add the chickpeas, tomato sauce and stock and bring to the boil. Return the sausages to the pan, lower the heat to a simmer, and cook for 5-6 minutes until the sausages are cooked through.

Scatter the garlic, orange zest and parsley over the stew, then serve in shallow bowls with crusty bread on the side.

Source: BBC Good Food Magazine (April 2010 issue)

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