Spinach, Sausage and Chickpea Hot Pot

Ingredients

1 Tbs olive oil
8 (560 g) honey BBQ beef sausages
1 brown onion, finely chopped
1 chorizo, thinly sliced
2 garlic cloves, crushed
2 tsp smoked paprika
400 g can diced tomatoes
400 g can chickpeas, rinsed, drained
1/2 cup (125mL) chicken stock
120 g baby spinach leaves
Steamed couscous, to serve

Method

Heat half the oil in a large heavy-based saucepan over medium heat. Add the sausages and cook, turning occasionally, for 5 minutes or until browned. Transfer to a board. Slice crossways into 2 cm pieces.

Heat the remaining oil in the pan over medium heat. Add the onion and chorizo and cook for 5 minutes or until chorizo is browned. Add the garlic and smoked paprika and cook for 2 minutes or until aromatic. Return sausage to the pan with the tomato, chickpeas and stock. Bring to the boil. Reduce heat to low. Cover and simmer for 10 minutes. Season.

Stir through the spinach. Cover and cook for 2-3 minutes or until spinach wilts.

Divide the hot pot among serving plates. Serve with the couscous.

Credits: Coles

Photo Credits: Coles