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BBQ Chickpeas with Sausages + Veggies
This is an exclusive recipe from Jon Watts’ new cookbook ‘Speedy Comfort’.
"The veggies here are just suggestions, as this is a handy clean-out-the-fridge type meal for anything else you need to use up. Just cut them all into even-sized pieces. You can also substitute veggie sausages, but check the packet instructions, as they may need less time in the oven" - Jon
Ingrediënten
1 jar of Queen Chickpeas - drained
1 large courgette, cut into rounds
2 peppers (any colour), cut into chunks
2 red onions, cut into wedges
1 tablespoon olive oil
1 tablespoon smoked paprika
6 good-quality sausages
2 tablespoons BBQ sauce (store-bought or homemade, see below)
Salt and black pepper
For the homemade BBQ sauce (optional)250ml chicken stock
150g tomato ketchup
5 tablespoons soft brown sugar (ideally dark brown)
3 tablespoons cider vinegar
2 tablespoons black treacle
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 tablespoon smoked paprika
1 teaspoon English mustard
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Routebeschrijving
If making the BBQ sauce from scratch, put all the sauce ingredients into a saucepan and bring to the boil. Reduce the heat and simmer for 15–20 minutes, stirring now and then, until thickened, glossy and reduced by about a third. Set aside.
Preheat the oven to 200°C fan.
Pop the courgette, peppers and red onions in a bowl and add the olive oil, smoked paprika, and salt and pepper to taste. Toss to coat.
Lay the veggies out on a roasting tray, then lay the sausages over the top.
Bake for 25 minutes, turning the sausages over halfway through. Mix through the chickpeas and BBQ sauce for the final few minutes. You can also cook this, in a single layer, in an air fryer, turning halfway through.
When everything is cooked and lightly browned, dish it up.
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