- 3 tablespoons olive oil
- 2 medium onions, finely sliced
- 1 finely chopped small red chile or 1/2 teaspoon harissa (optional)
- 5 garlic cloves, smashed and chopped medium–small
- 1 pound pork or venison sausages
- 1 (14-ounce) can chopped tomatoes
- Sea salt and freshly ground black pepper
- 1 (14-ounce) can chickpeas or 1 1/2 cups dried chickpeas, soaked overnight
- A good-sized bunch of fresh spinach leaves or chard
- Crusty bread, for serving
- Melt the olive oil in a medium-sized cast-iron casserole pot over medium heat.
- Sauté the onions until soft and golden, about 2 to 3 minutes.
- Add chile or harissa, to taste, if using.
- Add the garlic and chopped-up sausages, and cook for about 2 minutes, stirring frequently so that the garlic does not stick and burn.
- Chuck in the chopped tomatoes with two big pinches of salt and the chickpeas.
- Cover and simmer for 15 to 20 minutes.
- Remove any fibrous stems from the greens.
- Wash, drain and chop into medium slices.
- Drop the greens into the stew and stir.
- They will wilt within a minute or two.
- Taste for salt and adjust, and add some freshly ground black pepper.
Recipe from Nick Barnard’s (co-founder of Rude Health) recipe book Eat Right. Buy it now!