Sausage, prune & chickpea traybake

Name: Sausage, prune & chickpea traybake
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 454 g pack 8 Essential British Pork Sausages; 3 tbsp olive oil; 2 400g cans Essential Chickpeas, drained and rinsed; 1½ tsp cumin seeds, roughly crushed; 2 cloves garlic, thinly sliced; 500 g Essential Cherry Tomatoes; 400 g can Essential Prunes in Apple Juice, drained and pitted (juice reserved); 25 g pack flat leaf parsley, stalks finely chopped, leaves picked; 260 g Essential spinach

The prunes melt into the tomatoes as they cook in this simple one-tray bake, making a sweet and tangy sauce

5 out of 5 stars(2) Rate this recipe

HealthyHigh protein3 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

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Ingredients

454g pack 8 Essential British Pork Sausages
3 tbsp olive oil
2 400g cans Essential Chickpeas, drained and rinsed
1½ tsp cumin seeds, roughly crushed
2 cloves garlic, thinly sliced
500g Essential Cherry Tomatoes
400g can Essential Prunes in Apple Juice, drained and pitted (juice reserved)
25g pack flat leaf parsley, stalks finely chopped, leaves picked
260g Essential spinach

Method

Preheat the oven to 200ºC, gas mark 6 and put a large roasting tin into the oven to heat up. Once hot, tip in the sausages. Drizzle with 1 tbsp oil and roast for 15 minutes, or until light brown all over.
Meanwhile, put the chickpeas, cumin, garlic, tomatoes, prunes and parsley stalks in a bowl and drizzle in the remaining 2 tbsp oil. Season and stir to coat. Add to the tray with the sausages and return to the oven for a further 10 minutes, or until the sausages are cooked through, the juices run clear and no pink meat remains.
Add ½ the spinach with a splash of the apple juice from the prunes and return to the oven for 1-2 minutes, until wilted. Repeat with the remaining spinach, then stir through to combine. Scatter with parsley leaves to serve.