Chickpea, tomato and sausage cassoulet

Name: Chickpea, tomato and sausage cassoulet
Yield: Serves 6
Ingredients: salt and pepper to season; 3 tbsp tomato purée; 4–5 sprigs of thyme, leaves picked; 2 fresh bay leaves; 4 garlic cloves, finely sliced; 2 tbsp parsley leaves, chopped; 1 tbsp Worcestershire sauce; 6 ripe tomatoes, cut into quarters; 200 g bacon, diced; 2 onions, sliced; 1 large carrot, peeled and diced; 1 celery stick, diced; 2 tbsp olive oil; 8 Toulouse sausages; 350 g dried chickpeas, soaked overnight, or 2 x 400 g tins chickpeas, drained

Preparation info

Serves
6

Difficulty
Medium

Appears in

Prue

By Prue Leith

Published 2018

About

Chickpeas, like most pulses, are wonderfully good at soaking up flavour. For this recipe, either use dried chickpeas and soak them overnight and then cook them a little longer, or use them straight out of the tin.

Ingredients

350 g dried chickpeas, soaked overnight, or 2 x 400 g tins chickpeas, drained
2

Main course

Method

If using dried chickpeas that have been soaked, drain them and empty into a large, heavy-based saucepan. Cover with water and bring to a simmer. Cook for an hour, topping up the water if necessary, until the chickpeas are tender but still retain a slight bite. Drain and set aside. (If using tinned chickpeas, skip this step and just add them in at Step 3.)
Heat