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Quick sausage casserole with tomato and chickpeas

Name: Quick sausage casserole with tomato and chickpeas
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 tbsp olive oil, plus extra to drizzle; 6 British free-range pork sausages, cut into chunks; 2 onions, sliced; 2 garlic cloves, crushed; 4 fresh thyme sprigs; 400g tin chopped tomatoes; 200ml good-quality chicken stock; 2 x 400g tins chickpeas, drained and rinsed; 200g young leaf spinach; Squeeze lemon juice; To serve; Chopped fresh flatleaf

Published: 7 Jan 16
Updated: 18 Mar 24

Make a double batch of this sausage casserole recipe and save one serving for a busy day.

If you haven’t got chickpeas in your cupboard, all is not lost, we have a similar sausage with beans recipe you could try instead.

Easy
November 2015

Test kitchen approved

Serves 4
Hands-on time 25 min, simmering time 15 min

Make a double batch of this sausage casserole recipe and save one serving for a busy day.

If you haven’t got chickpeas in your cupboard, all is not lost, we have a similar sausage with beans recipe you could try instead.

Nutrition: per serving

Calories: 517kcals
Fat: 30.7g (10g saturated)
Protein: 27.5g
Carbohydrates: 28g (7.3g sugars)
Fibre: 9.4g
Salt: 1.6g

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Ingredients

1 tbsp olive oil, plus extra to drizzle
6 British free-range pork sausages, cut into chunks
2 onions, sliced
2 garlic cloves, crushed
4 fresh thyme sprigs
400g tin chopped tomatoes
200ml good-quality chicken stock
2 x 400g tins chickpeas, drained and rinsed
200g young leaf spinach
Squeeze lemon juice

To serve

Chopped fresh flatleaf

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Method

Heat the oil in a large frying pan and fry the sausages over a high heat, turning now and then, until browned all over. Set aside on a plate. Turn the heat down to medium-high, 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.
Put the spinach in a colander and pour over a kettleful of boiling water. Leave to cool for a few minutes. When cool enough to handle, squeeze the excess water from the spinach 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. Sprinkle with parsley if you wish.