Sausage and Chickpea Casserole

Recipe by RonaNZ
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a frying pan and brown the sausages. They don’t have to be cooked through. Remove and let cool slightly.
  • Cut the bacon into strips and fry in the oil.
  • Add sliced onions and continue cooking, stirring occasionally until the onions are soft.
  • Cut the sausage into slices and put in a casserole dish.
  • Add the tomatoes, drained chickpeas and chopped leek.
  • If there is a lot of fat in the bacon you may want to drain the fat off the onions and bacon. Add them to the casserole dish.
  • Add paprika, salt, pepper and thyme and stir to combine. Dried mixed herbs or dried thyme will do.
  • Finely chop the parsley and add half of it to the dish.
  • Cover and bake in the oven at 170C/340F for 35 minutes.
  • In the last few minutes of cooking, steam some cauliflower and/or broccoli or cook in the microwave.
  • Stir the steamed vegetables into the casserole.
  • Garnish with the reserved parsley.
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