Chickpea, tomato and sausage cassoulet

Preparation info
  • Serves


    • Difficulty


Appears in
Prue: My All-time Favourite Recipes

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.


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


  1. 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.)
  2. Heat