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Spicy chipolatas with silverbeet and chickpeas

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

Spicy chipolatas with silverbeet and chickpeas

Teny Aghamalian
4
10M
10M
20M

Ingredients

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.

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