Pork Sausage and Chickpea Cassoulet
By not-recognized
Published on 04 November 2021
Cassoulet is traditionally cooked low and slow on the stove with a selection of beans and meat, but this version, using great-value Ocado Own Range ingredients, is ready in under an hour. Smoky paprika, caramelised onions and nutty chickpeas give plenty of flavour and depth to this simple cassoulet recipe. If you don’t have chickpeas a variety of beans or pulses would work just as well, if you prefer – try cannellini beans, butter beans or borlotti beans – just adjust the cooking time accordingly. Serve with green veg for a hearty midweek meal.Time and servings
45 minsTotal time
4Servings
5 minsPrep time
40 minsCooking time
Ingredients
- 2 tbsp of oil
- 8 pork sausages
- 2 red onions, sliced
- 2 carrots, peeled and cut into chunks
- 2 large garlic cloves, sliced
- 1 tbsp of paprika
- 1 tbsp of tomato purée
- 4 mixed peppers, sliced
- 5 sprigs of rosemary, leaves picked
- 300 ml of vegetable stock
- 400 g of tin chopped tomatoes
- 400 g of tin chickpeas
- 1 tbsp of cornflour, or 2 tbsp, mixed with 1-2 tbsp cold water to make a paste
- 320 g of trimmed fine green beans, steamed to serve
Method
Step 1
Add 1 tbsp of oil to a large casserole dish over a high heat and add the sausages. Cook for 5-6 mins until they start to brown all over. Take off the heat and transfer to a plate lined with kitchen towel to absorb any excess oil.Step 2
Add the remaining oil, sliced onions and carrots to the same dish and cook over a medium heat for 10 mins or until softened and beginning to caramelise.Step 3
Stir in the garlic, paprika and tomato purée, and cook for a further 1-2 mins until starting to smell fragrant. Add the mixed peppers and sausages back to the pan with the rosemary sprigs and simmer for 2-3 mins.Step 4
Pour in the stock, tomatoes and chickpeas and simmer for 10 mins. Stir in the cornflour and water mix and simmer for a further 10 mins until thickened. Season then serve with steamed green beans.