Sausages with braised chickpeas recipe
As the weather starts to cool, it’s natural to crave heartier meals. This quick braise of chickpeas, silverbeet and capsicum is a delicious accompaniment to grilled sausages.
- 2 tbsp olive oil
- 500g pork sausages
- 1 medium brown onion, sliced
- 2 cloves garlic, sliced
- 1 x tin (400g) chickpeas, drained and rinsed
- 1/2 bunch silverbeet, stems removed, sliced
- 1/2 cup chargrilled red capsicum, sliced
Heat 1 tbsp oil in a nonstick frypan over medium heat. Cook sausages for 10-12 minutes, turning often, until cooked through. Remove and keep warm.
Meanwhile, in a large saucepan or casserole with a lid, heat remaining oil. Cook onion and garlic over gentle heat for 4 minutes, stirring often.
Add chickpeas and silver beet and stir for a further minute. Add capsicum along with 1/2 cup water, cover with lid and allow to simmer for 10 minutes.
Serve braised chickpeas and vegetables with sausages.
- You can chargrill capsicum yourself by barbecuing it or roasting it at high heat. Once the skin has blackened, pop it in a plastic bag for 10 minutes. Then the skin should rub off easily and you can remove the seeds and slice the flesh.
- If you prefer, buy it pre-prepared from the deli or in jars in the antipasto section of the supermarket.
- This recipe was created for Kidspot, New Zealand's best recipe finder by Greer Worsley, who blogs at Typically Red.
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