Sausages with braised chickpeas

Sausages with braised chickpeas


Serves 4


  • 2 tbsp olive oil
  • 500g pork sausages
  • 1 medium brown onion, sliced
  • 2 cloves garlic, sliced
  • 1 x tin (400g) chickpeas, drained and rinsed
  • 1/2 bunch silverbeet, stems removed, sliced
  • 1/2 cup chargrilled red capsicum, sliced


Heat 1 tbsp oil in a nonstick frypan over medium heat. Cook sausages for 10-12 minutes, turning often, until cooked through. Remove and keep warm.

Meanwhile, in a large saucepan or casserole with a lid, heat remaining oil. Cook onion and garlic over gentle heat for 4 minutes, stirring often.

Add chickpeas and silver beet and stir for a further minute. Add capsicum along with 1/2 cup water, cover with lid and allow to simmer for 10 minutes.

Serve braised chickpeas and vegetables with sausages.

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Serving Suggestions


  • You can chargrill capsicum yourself by barbecuing it or roasting it at high heat. Once the skin has blackened, pop it in a plastic bag for 10 minutes. Then the skin should rub off easily and you can remove the seeds and slice the flesh.
  • If you prefer, buy it pre-prepared from the deli or in jars in the antipasto section of the supermarket.
  • This recipe was created for Kidspot, New Zealand's best recipe finder by Greer Worsley, who blogs at Typically Red.

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