Michael and Rachel's

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Quick Sausage Casserole

Updated: 30 Dec 2015

Ingredients

  • 1 tbsp olive oil
  • 6 sausages, cut into chunks
  • 2 onions, sliced
  • 2 garlic cloves, finely diced
  • 4 fresh thyme sprigs
  • 1 tin chopped tomatoes
  • 200ml chicken stock
  • 2 tins chickpeas, drained and rinsed
  • 200g spinach
  • Squeeze lemon juice, sprinkle fresh parsley

Method

  1. Heat the oil in a large frying pan and fry the chunks of sausage over a high heat, turning until browned all over. Set aside on a plate.
  2. Turn the heat down to medium-high, then add the onions and fry for about 8 minutes, stirring often, until soft and light brown. Add the garlic and thyme, lower the heat, and cook for 2-3 minutes.
  3. Add the chopped tomatoes and chicken stock to the pan with the browened sausages and chickpeas. Stir well then bring to a gentle simmer. Cook for 15 minutes until the sauce has reduced slightly and thickened.
  4. Stir through the spinach and season with salt and pepper. Simmer for a couple of minutes until the spinach has wilted.
  5. Serve drizzled with olive oil / lemon juice / fresh parlsey if desired.

Makes 2 dinners and 1 or 2 lunches.