Here’s an easy dinner idea that’s budget-friendly and filled with flavour. Join Curtis Stone as he whips up his Herb and Garlic Sausages with Chickpeas and Spinach (RECIPE BELOW). It’s bound to be a new favourite in the household.
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Curtis Stone’s Herb & Garlic Sausages with Chickpeas & Spinach
Serves 4
Prep 10 mins
Cooking 20 mins
8 Coles Beef Sausages with Herbs & Spices
2 tbs olive oil
1 large shallot or small onion (180g), finely chopped
200g carrots, peeled, diced
1 garlic clove, finely chopped
1 tsp smoked paprika
400g can chickpeas, rinsed, drained
1 cup (250ml) chicken stock
60g baby spinach and rocket leaves
1. Heat a large heavy-based frying pan over medium-high heat. Add the sausages and 1 tbs of the oil. Cook, turning, for 8 mins or until sausages are brown on all sides and almost cooked through. Transfer to a plate.
2. Return pan to medium heat and add ½ tbs of the remaining oil. Add the shallot or onion and cook for 2 mins or until the shallot or onion softens. Stir in the carrots, garlic and paprika and cook, stirring frequently, for 2 mins. Stir in the chickpeas and stock and bring the mixture to a simmer. Add the spinach and rocket and stir until it begins to wilt.
3. Return sausages to pan, nestling them into the chickpea mixture. Simmer, uncovered, for 3 mins or until the sausages are cooked through. Season with salt and pepper to serve.
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