9th October 2007

Italian Sausage with Chick Peas, Tomato & Chard

This dish relies on using quality sausages – you’ll really notice the difference.  Good sausages contain little fat, sugar, salt and cereal.  By slicing the sausages, it takes much less time to cook them than usual.  This is a lovely colourful dish that could work as a side at a bbq, served cold at a picnic, or as a quick and tasty supper.  Try using different sausages like toulouse or chorizo.

4 quality Italian sausages, sliced into 2cm pieces
1 x 400g tin chickpeas
250g punnet pomodorino tomatoes, halved
1 bunch chard, cavolo nero or silverbeet, chopped into 5cm strips
2 handfuls of flat leaf parsley, roughly chopped
¼ tsp smoked paprika

Heat a tsp olive oil in a large frying pan and add chickpeas with smoked paprika and toast for 2-3 minutes, which will increase the nutty flavour.  Tip out chickpeas and set aside.  Return pan to heat with another tsp oil and add sausage pieces.  Cook for 2-3 minutes each side.  Return chickpeas to pan with tomatoes and chard and stir to combine.  Add some salt and pepper, and when sausage is cooked through, remove from heat and add parsley.  Serve immediately.

Serves 2.