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Spinach, sausage and chickpea hotpot

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Dinner is ready in a flash with this easy hotpot recipe. Full of rich tomato flavour, it’s a tasty and warming weeknight option. Give it a go!

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes
Spinach, sausage and chickpea hotpot


  • 1 tbs olive oil
  • 8 (560g) Coles Honey BBQ Beef Sausages
  • 1 brown onion, finely chopped
  • 1 chorizo, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tsp smoked paprika
  • 400g can diced tomatoes
  • 400g can chickpeas, rinsed, drained
  • ½ cup (125ml) chicken stock
  • 120g baby spinach leaves
  • Steamed couscous, to serve

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat half the oil in a large heavy-based saucepan over medium heat. Add the sausages and cook, turning occasionally, for 5 mins or until browned. Transfer to a board. Slice crossways into 2cm pieces.
  2. Step 2

    Heat the remaining oil in the pan over medium heat. Add the onion and chorizo and cook for 5 mins or until chorizo is browned. Add the garlic and smoked paprika and cook for 2 mins or until aromatic. Return sausage to the pan with the tomato, chickpeas and stock. Bring to the boil. Reduce heat to low. Cover and simmer for 10 mins. Season.
  3. Step 3

    Stir through the spinach. Cover and cook for 2-3 mins or until spinach wilts.
  4. Step 4

    Divide the hotpot among serving plates. Serve with the couscous.