Ingredientes para Sausage And Chickpea Casserole
- 1 tablespoon olive oil
- Pork Sausage
- Bacon
- 1 large onion
- Canned Tomatoes
- Canned Chick Peas
- 1 cup chopped leek
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- Fresh Thyme
- 1/4 cup fresh parsley
- 1 cup cauliflower florets
- 1 cup broccoli florets
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Cómo preparar Sausage And Chickpea Casserole
- Heat 1 tablespoon olive oil in a large frying pan over medium heat. Brown 1 lb pork and fennel sausages, ensuring they aren't fully cooked. Remove and let cool slightly.
- Cut 4 slices triple-smoked bacon into strips and fry in the same pan until crispy. Remove bacon and set aside, reserving about 2 tablespoons of bacon fat.
- Add 1 large chopped onion to the pan and cook in the bacon fat until softened, about 5 minutes. If there's excess fat, drain some off.
- Preheat oven to 170°C/340°F.
- Slice the cooled sausages and place them in a large (9x13 inch) casserole dish.
- Add 1 (14.5 ounce) can diced tomatoes (undrained), 1 (15 ounce) can chickpeas (drained and rinsed), and 1 cup chopped leek to the casserole dish.
- Add the cooked bacon and onions to the casserole dish.
- Stir in 1 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon dried thyme (or 1 tablespoon fresh thyme).
- Finely chop 1/4 cup fresh parsley; add half to the casserole and reserve the rest for garnish.
- Cover the casserole dish and bake for 35 minutes.
- While the casserole bakes, steam or microwave 1 cup broccoli florets and 1 cup cauliflower florets until tender-crisp.
- Stir the steamed vegetables into the casserole during the last 5 minutes of baking.
- Garnish with the reserved parsley and serve hot.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
108g
Fat
56g
Carbs
28g
