Stunning Sausage Casserole with Tomato, Spinach and Chickpeas
Every now and then it's the simple things in life that give you the most happiness and this Italian-style casserole does just that. A collection of very humble ingredients are brought together to create a dish that delights the tastebuds and satisfies the stomach.
I had mine simply piled up into a big bowl with a good chunk of crusty bread for dipping but this actually make a wonderful sauce for pasta too, topped with a generous sprinkling of Parmesan cheese, of course.
Stunning Sausage Casserole with Tomato, Spinach and Chickpeas
Serves 4
1 tbsp olive oil, plus extra to drizzle
6 British free-range pork sausages, cut into chunks
3 rashers back bacon, roughly chopped
2 onions, sliced
2 garlic cloves, crushed
4 fresh thyme sprigs
400g tin chopped tomatoes
200ml good-quality chicken stock
400g tins chickpeas, drained and rinsed
200g spinach
Juice of half a lemon
Heat a good drizzle of oil in a large frying pan over a high heat and fry the sausages over a high heat, turning now and then, until browned all over. Set aside on a plate. Add a little extra oil to the pan then fry the bacon until starting to crisp up around the edges. Turn the heat down to medium, then add the onions and fry for about 8 minutes, stirring often, until soft and light brown. Add the garlic and thyme, lower the heat again and cook for 2-3 minutes.
Add the chopped tomatoes and chicken stock to the pan with the browned sausages and chickpeas. Stir well, then bring everything to a gentle simmer. Cook for 15 minutes until the sauce has reduced slightly and thickened.
Add the spinach to the pan and stir it into the casserole. Season well with salt and pepper, then divide among bowls. Serve drizzled with a little olive oil and a squeeze of lemon juice.
I had mine simply piled up into a big bowl with a good chunk of crusty bread for dipping but this actually make a wonderful sauce for pasta too, topped with a generous sprinkling of Parmesan cheese, of course.
Stunning Sausage Casserole with Tomato, Spinach and Chickpeas
Serves 4
1 tbsp olive oil, plus extra to drizzle
6 British free-range pork sausages, cut into chunks
3 rashers back bacon, roughly chopped
2 onions, sliced
2 garlic cloves, crushed
4 fresh thyme sprigs
400g tin chopped tomatoes
200ml good-quality chicken stock
400g tins chickpeas, drained and rinsed
200g spinach
Juice of half a lemon
Heat a good drizzle of oil in a large frying pan over a high heat and fry the sausages over a high heat, turning now and then, until browned all over. Set aside on a plate. Add a little extra oil to the pan then fry the bacon until starting to crisp up around the edges. Turn the heat down to medium, then add the onions and fry for about 8 minutes, stirring often, until soft and light brown. Add the garlic and thyme, lower the heat again and cook for 2-3 minutes.
Add the chopped tomatoes and chicken stock to the pan with the browned sausages and chickpeas. Stir well, then bring everything to a gentle simmer. Cook for 15 minutes until the sauce has reduced slightly and thickened.
Add the spinach to the pan and stir it into the casserole. Season well with salt and pepper, then divide among bowls. Serve drizzled with a little olive oil and a squeeze of lemon juice.
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