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Sausage and chickpea bake
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Curtis Stone's savory sausage and chickpea bake: a family favorite.
Ingredients:
  • 3 slices white bread
  • 4 Free Range Apple and Cider Pork Sausages, casings removed, meat broken into large pieces
  • 1 medium brown onion, finely chopped
  • 2 medium carrots, peeled and cut into 3/4cm pieces
  • 2.50 gm smoked paprika
  • 1/4 tsp dried chilli flakes
  • 20.00 ml fresh thyme leaves, finely chopped
  • 400g can chickpeas, drained and rinsed
  • 510.00 gm chicken stock
Instructions:
  • Preheat the oven to 180C (160C fan forced).
  • Pulse bread in a food processor until large crumbs form. Spread on a baking tray and toast in the oven for about 10 minutes, until lightly golden.
  • In a large heavy-based saucepan over high heat, heat oil. Brown sausage meat until cooked through, using a wooden spoon to break it up. Add onion and carrots, and sauté for 5 minutes.
  • Sprinkle in paprika and chilli flakes, then sauté for 1 minute.
  • Stir in garlic, thyme, chickpeas, and 2/3 of the breadcrumbs until well coated in spices.
  • Pour in the stock and simmer uncovered for 7-8 minutes until it reduces by around one-third.
  • Transfer the mixture into a 2-liter ovenproof dish. Bake for 25 minutes. Sprinkle the remaining breadcrumbs over the top and continue baking for an additional 10 minutes, or until the crumbs turn golden. Let it stand for 10 minutes before serving.

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