Name: Spicy chipolatas with silverbeet and chickpeas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tbsp olive oil; 12 spicy chipolatas; 1 Spanish onion, thinly sliced; 2 cloves of garlic, thinly sliced; 400 gm silverbeet, stems thinly sliced and leaves coarsely chopped; 40 ml sherry vinegar (2 tbsp); 1 tsp white sugar; 400 gm can chickpeas, drained and rinsed; 1 oxheart tomato, coarsely chopped (about 330gm); To serve: crusty bread

Spicy chipolatas with silverbeet and chickpeas

Australian Gourmet Traveller fast recipe for spicy chipolatas with silverbeet and chickpeas

Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

1 tbsp olive oil

12 spicy chipolatas

1 Spanish onion, thinly sliced

2 cloves of garlic, thinly sliced

400 gm silverbeet, stems thinly sliced and leaves coarsely chopped

40 ml sherry vinegar (2 tbsp)

1 tsp white sugar

400 gm can chickpeas, drained and rinsed

1 oxheart tomato, coarsely chopped (about 330gm)

To serve: crusty bread

Method

Main

1.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.

2.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.

Styling by Adelaide Lucas

Styling by Geraldine Muñoz