If your children aren’t sure about the zesty topping, just serve it on the side and let everyone add their own.
SERVES 4 – 25 minutes
– 1 tbsp olive oil.
– 12 pork chipolatas.
– 1 onion, sliced.
– 410g can chickpeas, drained and rinsed.
– 350g jar ready-made tomato sauce.
– 150ml/¼ pint chicken stock.
– 1 garlic clove, finely chopped.
– zest 1 small orange.
– 2 tbsp chopped flat-leaf parsley.
– crusty bread, to serve.
Step 1:Heat the oil in a deep frying pan and fry the sausages for 4–5 minutes until golden brown. Remove to a plate.
Step 2:Cook the onion in the same pan until softened, about 5–6 minutes, adding a splash of water if it starts to catch. 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.
Note : PER SERVING 373 kcals, protein 19g, carbs 23g, fat 24g, sat fat 6g, fibre 4g, sugar 9g, salt 2.48g