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)
Crème fraîche, to finish
- 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.
- 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.
- 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.