US
Smokey sausage casserole
Prep and cooking time: 1hr-1hr 10mins
Complex carb portions, per serving: 1
Freezable
Ingredients
Serves: 4
6 pork/chicken or vegetarian sausages
2 tbsp extra virgin olive oil
1 large brown onion, finely diced
2 carrots, finely diced
4 cloves garlic, finely diced or minced
1 tsp coriander powder
1 tsp cumin powder
1 tsp dried chilli flakes (adjust to taste)
2 tbsp tomato puree
2-4 tsp sweet smoky paprika (adjust to taste)
2 red peppers, 2cm squares
1 x 400g tin plum tomatoes
250ml chicken or vegetable stock
2 x 400g tin chickpeas, rinsed and drained
½ bunch coriander, finely chopped
Method
Heat 1 tbsp olive oil in a deep casserole dish over medium heat. Fry the sausages until cooked through. Remove from the pan, set aside, and allow to cool.
Heat the remaining 1 tbsp of olive oil. Fry the onion, carrots, and garlic for 3-5mins, or until softened and starting to caramelise.
Add the coriander, cumin, chilli flakes, peppers, paprika, tomato puree, then cook for a further 5mins with the lid on.
Slice the sausages and add to the pan, along with the chickpeas, tomatoes and stock. Season with salt and pepper. Simmer on medium heat for 30mins, stirring regularly.
Stir through ¾ of the coriander and cook for a further 10mins.
Garnish with the remaining coriander and serve either on its own, with baked sweet potatoes or brown rice and a nice chopped green salad.
Second Nature special tip
If using vegetarian sausages, add a tablespoon of butter with the olive oil when frying the onions to add more depth of flavour. To freeze, allow to cool and portion into separate containers to freeze, keeping for up to 3 months. Allow to defrost at room temperature and heat through completely.