Smoky Sausage Stew - Serves 2 generously, leftovers reheat well, see below
2 tsp Olive oil
2 cloves of garlic
1 tin of chopped tomatoes (approx 400g, 14oz)
6 meaty sausages
1/2 tin of chickpeas (approx 120g, 4oz drained weight)
2 tsp Sweet smoked paprika
80g, 2.5oz Red pepper
80g, 2.5oz Courgette (zucchini)
1 bay leaf
2 tsp Worcestershire sauce
1 tsp Brown sugar
Finely chop the onion and fry in the oil for approx 5-10 minutes or until well softened.
Add the garlic, courgette and pepper and fry for a few minutes. Add the tomatoes and bring to a bubble. Add the paprika, bay leaf, worcestershire sauce and brown sugar. Simmer for 15 minutes stirring to prevent it catching.
In the meantime, switch on the oven and set to 180oC, 350F, Gas Mark 4.
Dry fry the sausages in a non stick frying pan until browned. When the sauce is ready, mix with the drained chickpeas and browned sausages. Bake for 30 minutes or until the sauce is really thick and the sausages cooked through give it a stir if you remember. Serve sprinkled with parsley and with chunks of crusty bread,
Linked to recipe of the week.