Going meat-free doesn't mean compromising on taste. This hearty veggie dish is packed full of flavour and is super simple to make.
1 tbsp olive oil
8 vegetarian sausages
1 onion, sliced
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp dried parsley
1 x (400g) tin chopped tomatoes
1 x (400g) tin kidney beans, drained and rinsed
1 x (400g) tin chickpeas, drained and rinsed
1 x (400g) tin sweet corn, drained
Start by heating the oil in a large frying pan over medium heat. Add the sausages and cook for 5 minutes, rotating regularly to make sure all sides are cooked. Remove from the pan and set aside.
Add the onion to the same pan and cook for 5 minutes or until soft. Stir through the garlic, cumin and parsley.
Next, add the tomatoes, kidney beans, chickpeas, corn and 250ml boiling water.
Bring to a boil before reducing the heat and simmering for 10 minutes.
Place the sausages back in the pan, cover with a lid and cook for another 10 minutes.
Calories 364 k/cal