A pantry stew built in one frying pan: crumbled spicy pork sausage, red onion, garlic and fresh chilli, then canned tomatoes and chickpeas simmered for just four minutes. The sausage fat seasons the whole pan, so there is no stock to make and no long simmer. Spinach goes in at the end and wilts in the residual heat. It suits a weeknight when you want dinner on the table in about 20 minutes, with bread for the juices.
Ingredients
- 1 red onion
- 2 clove garlic
- 1 long red chilli
- 4 spicy pork sausages
- 1 tbsp olive oil
- ~1/2 tsp sea salt
- 1 tsp ground cumin
- 14.11 oz canned whole tomatoes
- 14.11 oz canned chickpeas
- 2.12 oz baby spinach
~ Nourishible estimate; the source did not state this amount.
Equipment
- Heavy-based frying pan with a lid, about 28 cm
- Chopping board and sharp knife
- Wooden spoon
Steps
If it goes wrong
If the casings are hard to peel, chill the sausages for 10 minutes first, or cut the skin lengthwise with kitchen scissors.
If it goes wrong
If the garlic starts to brown, move on to the next step straight away; browned garlic turns bitter in a short cook like this.
If it goes wrong
If a piece of sausage is still pink when you cut it open, put the lid back on for another minute or two.
If it goes wrong
If the sauce looks watery, simmer it uncovered for 2–3 minutes before you add the spinach, pressing a few chickpeas against the pan to thicken it.
Notes from Nourishible editors
Written by our recipe team from the video and the method above.
Variations
Without meat. Leave out the sausage and use a second 400 g can of chickpeas, 1 tsp smoked paprika and an extra tbsp of olive oil. Start the paprika with the cumin.
Thicker, creamier stew. Crush about a quarter of the chickpeas with the back of a spoon when they go in. The starch thickens the sauce without any cream.
Kale instead of spinach. Use about 80 g shredded kale and cook it covered for 3–4 minutes after the chickpeas, until tender, then finish as in the last step.
Storing and reheating
Best eaten fresh while the spinach is bright green. Cool leftovers quickly and keep them covered in the fridge for up to 2 days; reheat until steaming hot all the way through, adding a splash of water if it has thickened. It freezes for up to 3 months, though the spinach will be softer after thawing.
How we adapted this recipe
The ingredients, quantities, timings and method come from the creator's post.
The post gives no amount for the sea salt, so about 0.5 tsp (marked ~) is our estimate. We added the doneness cues, fixes and variations. This recipe has not been cooked in our kitchen.
Questions about this recipe
Can I use fresh tomatoes instead of canned?
Yes: use about 400 g ripe or cherry tomatoes, roughly chopped, and simmer for 8–10 minutes with the lid on until they collapse into a sauce. Canned tomatoes give a more even sauce in the short cook time.
Can I use dried chickpeas?
Cook them first, since they will not soften in four minutes. About 240 g of drained cooked chickpeas matches one 400 g can.
Can I use another bean instead of chickpeas?
Yes. Canned cannellini or butter beans work the same way: drain them and use about 240 g, which matches one 400 g can of chickpeas.
What do I serve it with?
Crusty bread, plain rice or couscous all soak up the sauce. A spoonful of plain yoghurt on top cools the heat.
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