Quick sausage stew

Contains pork – recipe is for non-Muslims only
This one-pot supper needs nothing but crusty bread to mop up the rich tomato sauce

  • Prep:5 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 373
  • fat 24g
  • saturates 6g
  • carbs 23g
  • sugars 9g
  • fibre 4g
  • protein 19g
  • salt 2.48g


  • 1 tbsp olive oil
  • 12 chipolatas
  • 1 onion, sliced
  • 410g can chickpeas, rinsed and drained
  • 350g jar ready-made tomato sauce
  • 150ml chicken stock
  • 1 garlic clove, finely chopped
  • zest 1 small orange
  • 2 tbsp chopped flat-leaf parsley
  • crusty bread, to serve


Make it for kids
If the kids aren’t sure about the zesty herb topping, serve this separately in a bowl, so everyone can help themselves if they want it.


  1. Heat the oil in a deep frying pan and fry the sausages for 4-5 mins until golden brown. Remove and set aside.

  2. Cook the onion in the same pan for 5-6 mins until softened, adding a splash of water if it starts to catch. Add the chickpeas, tomato sauce and stock and bring to the boil. Return the sausages to the pan, lower the heat to a simmer and cook for 5-6 mins until the sausages are cooked through. Scatter the garlic, orange zest and parsley over the stew, then serve in shallow bowls with crusty bread on the side.

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