Bravas sausage traybake with chickpeas, peppers & almonds

Name: Bravas sausage traybake with chickpeas, peppers & almonds
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 4
Ingredients: 1 large onion cut into wedges; 2 x 400g cans chickpeas drained and rinsed; 350g jar peppers drained, rinsed and roughly chopped; 3 tbsp olive oil; 8 sausages; 2 tbsp tomato purée; 1 tbsp sweet smoked paprika; ½ tsp chilli flakes; 2 garlic cloves crushed; 20g plain flour; 300ml chicken stock; 1 tsp sherry vinegar; 40g blanched almonds roughly chopped; 100g mayonnaise; small handful of parsley finely chopped

Sophie Wyburd

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Serves 4

Easy

Prep: 5 mins

Cook: 55 mins

A star rating of 4.6 out of 5.33 ratingsRate

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Roast sausages with smoky chickpeas, sweet peppers and crunchy almonds, in a punchy bravas-style sauce for a crowd-pleasing dinner

Low sugar

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Ingredients

Nutrition

Units:

MetricUS

1 large onion

cut into wedges
2 x 400g cans chickpeas

drained and rinsed
350g jar peppers

drained, rinsed and roughly chopped
3 tbsp olive oil
8 sausages
2 tbsp tomato purée
1 tbsp sweet smoked paprika
½ tsp chilli flakes
2 garlic cloves

crushed
20g plain flour
300ml chicken stock
1 tsp sherry vinegar
40g blanched almonds

roughly chopped
100g mayonnaise
small handful of parsley

finely chopped

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Nutrition: per serving

kcal792
fat56g
saturates10g
carbs39g
sugars9g

low
fibre12g
protein27g
salt2.51g

Method

step 1

Heat the oven to 220C/200C fan/gas 7. Put the onion, chickpeas and peppers in a 37cm x 30cm baking dish, along with 2 tbsp of the oil and a good pinch of salt, then mix well. Put the sausages on top, then bake for 40-45 mins, stirring regularly to ensure the sausages brown evenly.
step 2

Meanwhile, put the remaining oil in a saucepan, then stir in the tomato purée, sweet smoked paprika and chilli flakes. Cook for 3-4 mins, until the tomato purée has darkened and started sticking to the base of the pan a little. Mix in half the garlic along with the flour. Cook for 2 mins, until the flour is slightly darker. Gradually pour in the chicken stock, whisking constantly, until the mixture is totally smooth before adding more. Bring to a simmer and cook for 2-3 mins until thickened. Season to taste with the sherry vinegar, and some salt and pepper. Set aside.
step 3

Tip the almonds onto a baking tray. Bake for 6 mins, alongside the sausages, until lightly golden. Put the mayonnaise in a bowl and stir in the remaining garlic. Once the sausages are cooked, drizzle them with the bravas sauce and sprinkle over the chopped almonds. Serve with a dollop of the garlicky mayo and a sprinkling of parsley.

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A star rating of 4.6 out of 5.33 ratings

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