2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 packet good quality pork sausages (e.g. ‘Black Farmer’ sausages)
1 punnet chestnut mushrooms, finely chopped
1 can pitted black olives, sliced
1 400g tin chopped tomatoes
1 tbsp tomato puree
1 dollop tomato ketchup
2 tsp dried mixed herbs
1 400g tin chickpeas, drained and rinsed
In a large saucepan, heat the olive oil, onion, garlic and mushrooms over a medium heat and cook until the onion is tender.
Chop the sausages into meatball-sized chunks with a pair of scissors and add to the pan.
Cook until the sausages are browned on the outside and cooked through.
Add the tinned tomatoes, tomato puree, ketchup and herbs and cook for 5-10 minutes.
Add the olives and chickpeas to the pan and cook for a further 3-4 minutes.
Serve in warmed bowls.
If you are vegetarian, add tofu chunks or double the quantity of mushrooms in place of the sausages.