One-pan chickpeas with sausage, mushroom and tomato
Our family loves to eat pulses, chickpeas being a favourite. If you have the time, you should soak the chickpeas overnight and cook them the next day. Otherwise, as we did on this occasion, it’s much quicker and easier to use tinned chickpeas, the sausages adding lots of extra flavour.
Very little preparation is required to make this one-pan dish. Today we added plenty of fresh rosemary and sage from our garden as well as some cherry tomatoes; the result was a moist, fragrant and tasty dish which was enjoyed by everyone.
Cooking time: 40 min
6 pork sausages (400g)
1 large onion
250g cherry tomatoes
250g large flat mushrooms
2 x 400g tins chickpeas, drained and rinsed
500g italian passata
2 tbsp coconut oil
A few sprigs of sage and rosemary
Salt and pepper
Chop the mushrooms and onions into chunky pieces. Cut the sausages in halves and place them in a heavy based oven dish. Sprinkle with the herbs and bake in the oven at Gas mark 4 or 180 ˚C (Fan 160˚C) for 10 minutes. Cooking in an open dish and stirring once or twice allows the sausages to brown on all sides. There is no need to add any oil at this point.
Take the dish out of the oven and turn the sausages over. Add the onions, tomatoes, mushrooms and coconut oil and return the dish to the oven for a further 15 minutes. We use coconut oil more and more for cooking. Maligned as it was in the past, it is now increasingly recommended for healthy joints and relief from arthritis. As its melting point is over 20˚C it is usually a solid in this country.
Finally, add the chickpeas and italian passata, mix well and bake for another 15 minutes or until the sauce has thickened.
Add salt and pepper if necessary and serve with white rice.
Used for oven baking: CL 025 tierra negra sauté dish