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Curtis Stone's herb and garlic sausages with chickpeas and spinach

  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings


  • 2 tablespoons olive oil
  • 8 Coles Beef, Herb & Garlic Sausages
  • 1 medium brown onion (180g), finely chopped
  • 200g carrots, peeled, finely chopped
  • 400g can Coles Chickpeas, rinsed, drained
  • 1 garlic clove, finely chopped
  • 1 teaspoon Coles Smoked Paprika
  • 1 cup (250ml) Coles Real Chicken Stock
  • 60g Coles Australian Baby Spinach & Rocket


  • 1
    Heat a large heavy frying pan over medium-high heat. Add 1 tablespoon of the oil and sausages. Cook, turning as needed, for 8 mins or until sausages are brown on all sides and almost cooked through. Transfer to a plate.
  • 2
    Return pan to medium heat and add 1/2 tablespoon of remaining oil. Add the onion and carrots and cook for 8 mins or until vegetables soften. Add chickpeas, garlic and paprika and cook, stirring frequently, for 2 mins. Add stock and return sausages to pan. Cover and simmer for 3 mins or until sausages are cooked through. Remove pan from heat and transfer sausages to a plate.
  • 3
    Stir the spinach and rocket into the chickpea mixture. Season with salt and pepper. Return sausages to pan. Drizzle with remaining oil.

Source: taste.com.au


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