BroughtonKitchen

This delish meal is made with the most humble ingredients. The secret star of the show is the mash but the sausages are a close second. Ideally the sausages should be coarse with bigish chunks of meat.

Ingredients

1 tin of chickpeas
bay leaves x 4
olive oil 80ml
parsley 25g
thyme x 5 sprigs
fennel seed sausages x 8
a few rosemary sprigs
lemon juice
handfull of small cherry tomatoes

Method

Start by putting the cherry tomatoes briefly in a dish of boiling water and then skinning them

In a baking tray, add the sausages and dot the tomatoes inbetween them before cooking in a 180C Oven for 20-25 mins

While the sausages are cooking start the chickpea mash.
Empty the whole tin of chickpeas and water in can into a pan and gently bring to a simmer.

Add the parsley, and tyme both finely chopped, olive oil, seasoning and lemon juice to the chickpeas

Transfer the chickpeas from the pan to a food processor and blend until a soft mash is produced

Finally swirl the chickpea mash onto a platter and arrange the sausages and tomatoes on top of the mash before serving.