A deliciously
spicy and
smokey dish
Ingredients:
Serves: 4 People
Preparation Time: 5-8 minutes
Cooking Time: 45 minutes
- 8 Hodgins Sausages
- 200g Pancetta
- 2 tbsp. olive oil
- 3 garlic cloves
- 2 medium white onion
- 3 medium sweet potatoes (or 1.5 large sweet potatoes)
- 2 bell peppers
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp chilli flakes
- 2 tins chopped tomatoes
- 1 chicken stock cube dissolved in 500ml water
- 1 tin chickpeas
- Salt & black pepper
- Fresh parsley
Directions:
- In a high sided pot or casserole dish, add the olive oil and brown the sausage and pancetta for 3-4 minutes on a high heat until browned. Remove the meat from the pot and add in the finely diced onion and garlic to sweat on a medium heat for 2-3 minutes.
- Add the roughly chopped sweet potato and bell peppers to the pot. Season with the smoked paprika, cumin and chilli flakes and stir in the pot. Stir in the chopped tomatoes and add the stock to the pot. Season with salt and pepper and taste to adjust to your preference.
- Reduce the heat to low-medium and allow the casserole to lightly simmer for 30-35 minutes stirring occasionally. Add water to loosen the sauce if needed while cooking. For the last five minutes add the in the drained chickpeas and stir through. Add in some finely chopped parsley and serve.
