Name: Smoky vegan ‘nduja sausage, red pepper and chickpea stew
Total time: 3000 s
Yield: 4
Ingredients: 1 onion; 2 stick celery stick; 4 clove garlic; 6 plant-based banger; 1/2 jar vegan ‘nduja paste; 2 red pepper; 1 tin chickpeas; 1 tin chopped tomatoes; 300 millilitre vegetable stock; 1 tablespoon red wine vinegar; 1 tablespoon tomato purée; to taste bread

Step 1

Heat a splash of olive oil in a large saucepan. Add the onion (1) and celery (2 sticks) and cook for 5 minutes, until softened, then add the garlic (4 cloves) and fry for another minute.

Step 2

Squeeze the insides from the skins of the vegan bangers (6) and add this to the pan, breaking it up with a spoon. Fry for 15 minutes or so, until coloured, then mix in the vegan ‘nduja paste (1/2 jar) and fry for 5 more minutes. Tip in the red peppers (2) , mix to coat and cook for another 5 minutes.

Step 3

Add the chickpeas (1 tin) , tinned tomatoes (1 tin) , stock (300 mL) , red wine vinegar (15 mL) and tomato purée (15 g) , season with salt and pepper and mix well. Simmer for 25 minutes, or until the sauce has thickened. Ladle the stew into bowls and serve with crusty bread (to taste) .

Smoky vegan ‘nduja sausage, red pepper and chickpea stew

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