Sausage, Chickpea and Tomato Cassoulet
A hearty tasty meal, that will leave you feeling full and happy. TIP: swap the plant-based sausages for any other type of sausage.
Serves 1
525 kcal per serving
Prep time: 5 mins
Cooking time: 30 mins
Ingredients
1x200g can of chopped tomatoes
1x210g can of chickpeas, drained
2x50g plant-based sausages, cut into chunks
80ml medium red wine
1 baby shallot, peeled and diced
1tsp tomato puree
1tsp fresh rosemary
freshly ground black pepper
rapeseed oil spray
Method
Pre-heat the oven to 180C, 350F, Gas Mark 4.
Heat a frying pan and add a couple of sprays of the rapeseed oil. Add the onions and garlic and fry gently for 3-4 minutes until they are just starting to change colour.
Add the drained chickpeas to the frying pan with the tomato puree, canned tomatoes, red wine and stir gently, reducing the heat to a gentle simmer.
Add the rosemary, some black pepper and the chopped sausages and stir well. Transfer to a small casserole dish and bake in the oven for 20 minutes.
Serve on a warmed plate, topped with a little plant-based cheese(optional) and some fresh rosemary.
