Name: Curtis Stone's herb and garlic sausages with chickpeas and spinach
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 36.40 gm olive oil; 8 Beef, Herb & Garlic Sausages; 180g onion; 200g carrots, peeled, finely chopped; 400g can Chickpeas, rinsed, drained; 1 garlic clove, finely chopped; 2.50 gm Smoked Paprika; 250ml chicken stock; 60g Baby Spinach & Rocket

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

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Try Curtis Stone's savory herb and garlic sausages with flavorful spiced chickpeas and leafy greens for a family-favorite meal.

Ingredients:

8 Beef, Herb & Garlic Sausages
180g onion
200g carrots, peeled, finely chopped
400g can Chickpeas, rinsed, drained
1 garlic clove, finely chopped
2.50 gm Smoked Paprika
250ml chicken stock
60g Baby Spinach & Rocket

Instructions:

1. Heat a large heavy frying pan over medium-high heat. Add 1 tablespoon of oil and cook the sausages, turning occasionally, for 8 minutes until browned on all sides and almost cooked through. Transfer to a plate.
Heat the pan over medium heat and add the remaining 1/2 tablespoon of oil. Sauté the onion and carrots for 8 minutes until they soften. Stir in the chickpeas, garlic, and paprika, cook for 2 minutes. Pour in the stock and add the sausages back to the pan. Cover and simmer for 3 minutes until sausages are cooked through. Remove from heat and transfer sausages to a plate.
Combine the spinach and rocket with the chickpea mixture, then season with salt and pepper. Place the sausages back in the pan and finish by drizzling with the remaining oil.

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