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Quick Sausage Casserole with Tomato and Chickpeas

There is nothing comparable to a really good British sausage. For those across the pond, they are a staple weeknight offering, but for us, they are truly a treat and we source them out whenever possible and greedily hoard them in our freezers. (Come on America — figure this out!) Anyway, enough of us feeling sorry for ourselves for a lack of bangers . . . try this recipe, it’s great!!!

Quick Sausage Casserole with Tomatoes and Chickpeas

1 tbs. olive oil, plus more to drizzle
6 pork sausages, casings removed and cut into 1½” chunks
2 medium onions, halved and thinly sliced
2 garlic cloves, crushed
4 fresh thyme sprigs
14 oz. tin chopped tomatoes
7 fl. oz. chicken stock
2 x 14 oz. tins chickpeas, rinsed and drained
7 oz. baby spinach
squeeze of lemon juice
chopped fresh parsley

Heat the oil in a large skillet and fry the sausage over a medium-high heat unit browned all over. Set aside on a plate. Turn the heat to medium-low and add the onions. Cook for 8-10 minutes, or until soft and light brown. Add the garlic and thyme. Lower the heat and cook 2-3 minutes.

Add the tomatoes and chicken stock with the browned sausages and the chickpeas. Stir well, and cook gently for 15 minutes until the sauce has reduced and thickened.

Put the spinach in a colander and pour over a kettleful of boiling water . Leave to cool a bit, then squeeze out the excess moisture. Stir into the sausage. Season well, then ladle into bowls. Drizzle with a little more olive oil and lemon juice then sprinkle with parsley to serve.

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