Spicy Sausage and Chickpea Stew

• 1 red onion↗
• 2 clove Bawang↗
• 1 long red chilli
• 4 spicy pork sausages
• 1 tbsp Olive oil↗
• sea salt, to season↗
• 1 tsp ground cumin↗
• 14.11 oz canned whole tomatoes↗
• 14.11 oz canned chickpeas↗
• 2.12 oz baby spinach↗

Mga hakbang

1. 1.Dice the red onion, finely dice the garlic and thinly slice the chilli. Pull the sausages from the casings and break up into thumb-sized pieces.
2. 2.Heat the oil in a heavy-based frying pan over medium-high heat. Add the onion, garlic and chilli and sauté for 1 minute.
3. 3.Season with salt and cumin, then stir in the sausage pieces. Cook for 2 minutes, stirring occasionally.
4. 4.Add the tomatoes, then fill the can halfway with water and add to the pan. Stir in the chickpeas, cover with a lid and cook for 4 minutes.
5. 5.Remove the lid and top with the spinach. Gently stir through until just wilted, then serve.