Our chickpea and smoky sausage casserole recipe makes an easy midweek supper using everyday ingredients
- 2tbsp olive oil
- 2 red onions, chopped
- 0.25 to 0.5tsp (depending how hot you like it) picante pimentón or smoked paprika
- 250g (9oz) cherry tomatoes, halved
- 1 x 400g tin chickpeas, drained and rinsed
- 250ml (9fl oz) passata
- 0.5tsp sugar
- 8 British pork sausages (we used pork and garlic)
- large handful coriander
Heat a sauté pan and, when hot, add the oil. Cook the onions for about 5 minutes until they’re just starting to soften. Add the pimentón and cook for a couple of minutes.
Add the cherry tomatoes to the pan, season and cook for a couple of minutes, then add the chickpeas, passata, sugar and 250ml (9fl oz) of water to the pan, and bring to a simmer.
Simmer gently, stirring occasionally, for about 20 minutes. While it’s simmering, cook the sausages and, when they’re done, cut them into large chunks on the diagonal. Stir the coriander through the casserole and serve in bowls with the sausages on top.