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meat n two veg

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Ingredients
  

  • 1 tbsp olive oil plus extra to drizzle
  • 6 HECK sausages cut into chunks
  • 2 onions sliced
  • 2 garlic cloves crushed
  • 6 fresh thyme sprigs
  • 400 g tin chopped tomatoes
  • 200 ml chicken stock
  • 800 g tinned chickpeas drained and rinsed
  • 200 g leaf spinach
  • Flat leaf parsley

Instructions
 

  • Heat the oil in a large frying pan and fry the sausages over a high heat.
  • Cook until browned all over.
  • Set aside sausages on a plate.
  • Turn the heat down to medium-high.
  • Add the onions and fry until soft and lightly browned.
  • Add the garlic and thyme, lower the heat again and cook for another couple of minutes.
  • Add the chopped tomatoes and chicken stock to the pan.
  • Add the browned sausages and chickpeas.
  • Stir well.
  • Bring everything to a gentle simmer.
  • Cook for 15 minutes.
  • Put the spinach in a colander and pour over a kettleful of boiling water.
  • Leave to cool for a few minutes.
  • When cool enough to handle, squeeze the excess water from the spinach.
  • Stir it into the casserole.
  • Season and add chopped flatleaf parsley for extra taste.