Written for one request, published for everyone
Smoky Sausage and Chickpeas with Peppers
Sausage coins browned then stewed with chickpeas, red pepper, smoked paprika and spinach.
- Total
- 28 min
- Hands on
- 16 min
- Serves
- 2
- Method
- hob
- Cuisine
- Spanish
Per serving · estimated
- Energy
- 715 kcal
- Protein
- 30 g
- Fat
- 46 g
- Carbs
- 45 g
Method
Step 1 of 10
Cut the sausages into thick coins.
Pork sausages
Step 2 of 10
Heat the oil in a deep frying pan over medium-high heat.
Olive oil
Step 3 of 10
Brown the sausage coins on both cut faces for 5 minutes, then push to one side.
- Pork sausages
Step 4 of 10
Slice the onion and pepper into strips and chop the garlic.
Red onion
Red pepper
Garlic
Step 5 of 10
Add the onion, pepper and garlic and cook for 5 minutes until softened and lightly coloured.
- Red onion
- Red pepper
- Garlic
What ‘ready’ looks like Step 6 of 10
Stir in the smoked paprika and cook for 30 seconds.
Smoked paprika
Step 7 of 10
Drain and rinse the chickpeas.
Chickpeas
Step 8 of 10
Add the chickpeas and passata and simmer for 10 minutes until saucy and the sausage is cooked to 71 °C.
- Chickpeas
Passata
What ‘ready’ looks like Step 9 of 10
Stir the spinach through in handfuls until wilted.
Baby spinach
Step 10 of 10
Add the vinegar, season with salt and pepper and serve in bowls.
Sherry vinegar
Salt
Black pepper
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Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.