Spicy Venison Sausage & Chickpea Casserole

4 meals in under an hour! Not a bad return and a great balance of macros when served with a small helping of sweet potato or a wholemeal pitta. This dish works as a lunch or an evening meal. Delicious!




Ingredients (serves 4)

10 butchers venison sausages (I use thin medium sized)

1 tablespoon olive or coconut oil

150g red onion chopped

1 large red chilli finely chopped

1 red pepper chopped into sizeable chunks

1 yellow pepperĀ chopped into sizeable chunks

400g tin of chopped tomatoes

1 tablespoon smoked paprika

1 litre beef stock

400g tin of chickpeas drained

60g chopped Spanish Chorizo

Low sodium salt & black pepper to season

Additional chilli flakes if required



1. Heat a grill or George Foreman & add the sausages. Once brown on the outside, remove and set aside (usually takes 5 minutes each side or 5 minutes total in George Foreman)

2. Heat the oil in a large pot or wok & toss in the onion, peppers & chilli. Keep the veg moving around the pan until the onion softens & the peppers start to brown



3. Add the chopped tomatoes, paprika & stock. Turn the heat down & keep the sauce bubbling away for 10 minutes

4. While the sauce is coming along, chop the sausage into bite size chunks then throw them in when the 10 minutes is up

5. Drain & rinse the chickpeas & get them in there too along with the chorizo

6. Season with salt & pepper & a few chilli flakes if you like it spicy

7. Cook on low heat for 15 minutes or until the sausages are cooked through

8. Enjoy!








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