Vegan “Chorizo” and Chickpea Casserole

I wanted to try out the new Linda McCartney chorizo style sausages, and thought that this would be a good way to use them.

Yield; Six servings Cook time; 40 minutes (approx)

  1. One pack of Linda McCartney sausages
  2. One 400g/14oz tin of chickpeas, drained and rinsed
  3. Two 400g/14oz tins of chopped tomatoes
  4. One red onion, diced
  5. One green pepper, chopped
  6. One courgette, chopped
  7. Spices; one teaspoon of cayenne pepper, two teaspoons of each; cumin, coriander and smoked paprika
  8. Two tablespoons of tomato puree
  9. One tablespoon of cornflour mixed with two tablespoons cold water
  • Start by heating a tablespoon of oil in a pan over a medium heat and prepare the vegetables.
  • Add the red onion and fry for about five minutes until it starts to soften.
  •  Next add the courgette, pepper and continue cooking for another five minutes.
  • Then add the tomato puree and cook for a couple of minutes before adding the tinned tomatoes, spices and cornflour slurry. Give everything a good mix and cook for about ten minutes.
  • Cook the sausages for 20 minutes before chopping and adding to the sauce.

I had this with brown rice, but you could serve it with boiled potatoes, mash, or what ever you prefer. I thought the smoked paprika and tomato in the sausages really went well with the sauce.

Bye for now 🙂

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