Ingredients Jump to Instructions ↓

  1. 2 tablespoons oil

  2. 500 g pork sausage (6 sausages)

  3. 100 g bacon

  4. 2 onions

  5. 400 g canned tomatoes (tinned)

  6. 420 g canned chick-peas (tinned)

  7. 1 leek

  8. salt

  9. pepper

  10. 1/2 teaspoon paprika

  11. 2 sprigs fresh thyme or 1/2 teaspoon dried thyme

  12. 1/2 cup parsley

  13. 250 g cauliflower

  14. 250 g broccoli

Instructions Jump to Ingredients ↑

  1. Heat the oil in a frying pan and brown the sausages. They don’t have to be cooked through. Remove and let cool slightly.

  2. Cut the bacon into strips and fry in the oil.

  3. Add sliced onions and continue cooking, stirring occasionally until the onions are soft.

  4. Cut the sausage into slices and put in a casserole dish.

  5. Add the tomatoes, drained chickpeas and chopped leek.

  6. If there is a lot of fat in the bacon you may want to drain the fat off the onions and bacon. Add them to the casserole dish.

  7. Add paprika, salt, pepper and thyme and stir to combine. Dried mixed herbs or dried thyme will do.

  8. Finely chop the parsley and add half of it to the dish.

  9. Cover and bake in the oven at 170C/340F for 35 minutes.

  10. In the last few minutes of cooking, steam some cauliflower and/or broccoli or cook in the microwave.

  11. Stir the steamed vegetables into the casserole.

  12. Garnish with the reserved parsley.


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