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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Serve with crusty bread to sop up the sauce. Ingredients:
1 tablespoon olive oil |
12 chipolata sausages |
1 onion, sliced |
1 (14 ounce) can chickpeas, drained and rinsed |
1 (12 ounce) jar pasta sauce |
2/3 cup chicken broth |
1 garlic clove, finely chopped |
1 small orange, zest |
2 tablespoons flat leaf parsley, chopped |
Directions:
1. Heat the oil in a deep frying pan and fry the sausages for 4-5 mins until golden brown. Remove and set aside.
2. Cook the onion in the same pan for 5-6 mins until softened, adding a splash of water if they start to color.
3. Add the chickpeas, pasta sauce and broth and bring to a boil.
4. Return the sausages to the pan, lower the heat to a simmer and cook for 5-6 mins until the sausages are cooked through.
5. Scatter the garlic, orange zest and parsley over the stew and serve with crusty bread.
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