It's Supper Time!
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Sausage and Chickpea Casserole
Ingredients
1 medium onion, finely chopped2 cloves garlic, crushed
1 green pepper, seeded and diced.
1 pkt country sausages, ends removed and cut into 1-2cm pieces
1 tin whole chickpeas, drained
1 tin chilli-flavoured chopped, peeled tomatoes (or use plain, if preferred)
1 Tbs tomato paste
1 tsp sugar
salt to taste
50ml fresh cream
rice for serving
1. Cook the rice according to package instructions. 1 cup of rice with 2.5 cups salted, boilling water takes 20min in 900W microwave oven. Stir twice during cooking.
2. Fry the sausage pieces with a little olive oil in an electric frying pan or heavy-based casserole dish on the stovetop.
3. Add the chickpeas and chopped vegetables, and cook, covered over medium heat, until the onions are translucent.
4. Add the tinned tomatoes, tomato paste and sugar and cook until chickpeas are softened. If the consistency is too dry, add a little water; if too watery, add a little cornflour.
5. Taste and season as required. Add the cream before serving, and heat through. Do not allow the sauce to boil, as this will cause the cream to split.
6. Serve casserole with cooked rice.
2. Fry the sausage pieces with a little olive oil in an electric frying pan or heavy-based casserole dish on the stovetop.
3. Add the chickpeas and chopped vegetables, and cook, covered over medium heat, until the onions are translucent.
4. Add the tinned tomatoes, tomato paste and sugar and cook until chickpeas are softened. If the consistency is too dry, add a little water; if too watery, add a little cornflour.
5. Taste and season as required. Add the cream before serving, and heat through. Do not allow the sauce to boil, as this will cause the cream to split.
6. Serve casserole with cooked rice.
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