1 tbspolive oil12spicy chipolatas1Spanish onion, thinly sliced2cloves of garlic, thinly sliced400 gmsilverbeet, stems thinly sliced and leaves coarsely chopped40 ml (2 tbsp)sherry vinegar1 tspwhite sugar400 gmcan chickpeas, drained and rinsed1 (about 330gm)oxheart tomato, coarsely choppedTo serve:crusty bread
Heat olive oil in a large frying pan over high heat. Add chipolatas and cook, stirring occasionally, until they start to colour (about 2 minutes). Add onion and garlic and cook until onion starts to soften (about 2 minutes). Add silverbeet stems and cook until sausages are cooked through and stems are tender (about 5 minutes). Add sherry vinegar and sugar and cook for another minute.
Combine silverbeet leaves, chickpeas and tomato in a bowl. Add sausage mixture and toss gently to combine. Season to taste with sea salt and freshly ground black pepper. Serve with crusty bread to the side.