Ingredients
- 10 g butter1 tsp olive oil4 shallots or baby onions, finely sliced8 pork sausages300 g fennel bulb, thinly sliced1â„4 tsp chilli flakes55 g celery, sliced1 tsp crushed garlic220 g cocktail tomatoes200 g baby carrots410 g tinned tomatoes375 ml warm vegetable stock250 g tinned chickpeasSalt and freshly ground black pepper, to tasteCooked rice125 ml crème fraîche2 tbsp fresh flat-leaf parsley, finely chopped
Instructions
1. Heat the butter and oil in a pot over medium heat. Add the shallots or baby onions and turn the heat down slightly, allowing the onions to cook until golden, about 5 minutes.
2. Stir in the sausages and cook until they brown, about 5 minutes. Remove the sausages from the pot and turn the heat back up.
3. Add the fennel and chilli flakes, and fry for 5 minutes. Stir in the celery, garlic, tomatoes and carrots, and fry for a few minutes.
4. Pour in the tinned tomatoes and vegetable stock and stir to combine. Gently place the sausages in the pot and cover with a lid. Simmer until the veggies are tender and the sausages are fully cooked, 40 – 50 minutes.
5. Five minutes before removing the stew from the heat, stir in the chickpeas and season.
6. Serve on rice with a dollop of crème fraîche and fresh parsley.
