Curtis Stone's herb and garlic sausages with chickpeas and spinach

Looking for something different with sausages? For a budget-friendly meal try these delicious herb and garlic sausages with chickpeas and spinach.

4

10m

20m

Ingredients

  • 8 Coles Beef Sausages with Herbs and 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

Method

STEP 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.

STEP 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. 

STEP 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. 

Dietary information

Gluten-free
Egg-free
Nut-free
Peanut-free
Sesame-free
No added sugar
Wheat-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.