Chickpeas with Sausages

    9 hours 15 minutes

    Here's another chickpea recipe, this one including sausages and spinach. You can use canned chickpeas but if you remember to soak them overnight, dry are much better.

    3 people made this

    Serves: 4 

    • 2 cups chickpeas, soaked overnight
    • 3 tablespoons olive oil
    • 500g all-meat sausages (European style)
    • 3 cloves garlic, chopped
    • 1 cup dry sherry
    • 1 1/2 cups beef stock
    • 150g baby spinach
    • salt and black pepper to taste

    Preparation:5min  ›  Cook:1hour10min  ›  Extra time:8hours soaking  ›  Ready in:9hours15min 

    1. Drain chickpeas, place in a saucepan and cover with cold water. Bring to the boil, then turn heat down and simmer 1 hour. Drain well and discard cooking liquid.
    2. Heat a frying pan, add oil and fry the sausages 10 minutes until browned all over. Remove and set aside. Add the garlic and sherry and simmer until the sherry is reduced by half, about 5 minutes.
    3. Add the stock, sausages, chickpeas and spinach and bring to the boil. Simmer 5 minutes then adjust the seasoning with salt and pepper as needed.

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