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A plate has a tomato sauce on it with chickpeas, spinach and onion amongst it. There are also two sausages on the plate

Sausage and Chickpea Bake

Prep undefinedCooking 40 minutes6 people

If you are without tomato paste, our tomato-based Pestos can work well as a replacement. While we used Sun-Dried Tomato Pesto, our Rose Harissa Pesto or Oak Smoked Paprika & Tomato Pesto would work equally as well.


40 minutes

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Main Course



2tbsp Early Harvest Arbequina Extra Virgin Olive Oil

6 sausages

1 red onion, peeled and finely diced

1 garlic clove, peeled and finely chopped

1 tin chopped tomatoes

2tbsp Sun-Dried Tomato Pesto

1 tin chickpeas – keep the water from the can

2 handfuls of spinach (approx. 150g)

Feta (optional)

Crème fraîche, to finish


  1. Heat the oven to 200C/Fan 180C/Gas Mark 6. Place a large pan on a medium to high heat and when hot, add the Olive Oil, followed by the sausages, onion, and garlic. Mix together and cook for around 5 minutes until the sausages have some colour on them.
  2. Add the tomatoes and Pesto to the pan and stir in the chickpeas. If your saucepan is oven proof, place in the oven and cook for 20 minutes. If your saucepan is not ovenproof, transfer the contents to an ovenproof dish and then place in the over for 20 minutes.
  3. Remove from the oven and add the spinach, then place back in the oven for a further 5-10 minutes until the spinach has wilted. Remove from the oven, serve with crème fraîche or a dairy of your choice on top.

Included in this Recipe

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.