4 tbsp olive oil
4-6 pork and fennel sausages
1 brown onion, diced
½ cup celery, diced
5 clove garlic, smashed
Salt, freshly ground black pepper
2 tbsp tomato paste
Pinch dried chili flakes
2 punnet cherry or grape tomatoes, mixed varieties
½ cup pitted kalamata olives
100g baby spinach
1 x 400g tin chickpeas, drained
½ cup flat parsley, roughly chopped
Crusty bread or simply cooked potatoes (or mash) & leaf salad, to serve
Heat frying pan over a high heat, add 1 tbsp olive oil and cook the sausages for approx. 4 minutes, turning throughout cooking to colour evenly. Set aside on a plate.
Heat a large frying pan over a medium/high heat then add 3 tbsp olive oil, the onion, celery, garlic, a little salt and cook, stirring, for 2-3 minutes. Add the tomato paste, chilli flakes and the tomatoes and cook, stirring often until the tomatoes begin to burst and break down, about 5 minutes
Add the chickpeas, olives, 1 cup of water to the pan and simmer for 5 minutes. Adjust the seasoning to taste then add the spinach to the pan and stir through to wilt before nestling the sausages into the braise.
Cover the pan and simmer for approx. 4 minutes before serving with any of the suggested accompaniments.
Makes for delicious leftovers for the next few days. Enjoy.