1x Mattessons Smoked Pork Sausage – Cut in to thick slices
1x large onion, finely chopped
3x garlic cloves, chopped
1tsp Smoked Paprika
2x 400g tin chopped tomatoes
200ml chicken stock
400g tin chickpeas, drained and rinsed
A good squeeze of lemon
Small bunch fresh flat leaf parsley, roughly chopped
Heat the oil in a large frying pan, add the Smoked Pork Sasuage and fry for 3-4 minutes until turning golden and brown.
Remove with a slotted spoon, leaving the flavoured oil in the pan.
Add the onion and garlic and cook gently for 8 minutes or until soft and sweet, then add the tomatoes and stock.
Turn up the heat to high and bubble to reduce for 10 minutes.
Add the chickpeas with the Smoked Pork Sausage and any resting juices then cook for 3-5 minutes.
Taste and season with salt, pepper and the lemon juice, then scatter with the chopped parsley.
Serve with chunks of crusty baguette.