Ingredients
2 tbsp olive oil
500g pork sausages
1 brown onion
sliced
2 cloves garlic
sliced
1 tin (400g) chickpeas
drained and rinsed
1/2 silverbeet
stems removed, sliced
½ cup chargrilled red capsicum
sliced
Allergy Advice
Contains Gluten
Contains Soy
Equipment
- 1 nonstick frypan
- 1 large saucepan or casserole with a lid
Instructions
- 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.
Notes
Tip
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.
Tip
If you prefer, buy it pre-prepared from the deli or in jars in the antipasto section of the supermarket.
