Sausage & Chickpea Bake

White Bread, 1 slice
Olive Oil, 1 tbsp
Beef sausage, fresh, 100 grams - remove casing and break meat into smaller pieces
Onions, raw, 1 medium (2-1/2" dia) diced
Carrots, raw, 2 medium diced
Paprika, 1 tsp
*Cumin seed, 1 tsp
*Coriander leaf, dried, 1 tsp
Garlic, 2 clove crushed
Thyme, ground, 1 tbsp finely chopped
Chickpeas (garbanzo beans), 400 grams drained and rinsed
Chicken Broth, 2 cup (8 fl oz)

Preheat oven to 180c (160c fan forced)
Place bread in food processor and pulse into large crumbs. Transfer to a baking tray and toast in oven for 10 minutes or until lightly browned
Place large heavy based saucepan on stove over high heat and add oil. Once hot, brown sausage meat then add onion & carrots and cook for 5 minutes.
Add paprika, cumin & coriander and cook for 1 minute.
Add garlic, thyme, chickpea & 2/3 of the breadcrumbs and stir to coat in the spices.
Add stock and simmer for 7-8 minutes until the stock is reduced to 1/3
Pour mixture into a 2 litre ovenproof dish and cook for 25 minutes. Scatter remaining breadcrumbs over mixture and cook for a further 10 minutes until crumbs are golden brown. Stand for 10 minutes before serving

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user SABLGRL758.