Recipe may contain gluten.
Using pre-seasoned lamb sausages and canned chickpeas makes this one-pan dish as easy as could be.
6 thick (about 650g) gluten-free lamb sausages
1 tbsp olive oil
1 red onion, coarsely chopped
3 garlic cloves, crushed
425g can chickpeas, rinsed, drained
110g tub mixed gourmet olives
2 x 400g cans cherry tomatoes
1 tsp balsamic vinegar
60g packet baby kale
3 Method Steps
Step 1Squeeze meat from sausage(6 thick (about 650g) gluten-free lamb sausages) casing, and roll into 3 large meatballs per sausage. Heat the oil (1 tbsp olive oil) in a large flameproof casserole dish over medium-high heat. Cook meatballs, turning, for 6 minutes until browned.
Unsure of the quantity needed?
Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!
Step 2Add the onion (1 red onion, coarsely chopped) and garlic (3 garlic cloves, crushed). Cook, stirring, for 2 minutes or until softened. Add the chickpeas (425g can chickpeas, rinsed, drained) and olives (110g tub mixed gourmet olives). Cook, stirring, for 2 minutes. Add tomato (2 x 400g cans cherry tomatoes) and vinegar (1 tsp balsamic vinegar). Reduce heat to medium.
Step 3Simmer, covered, for 10 minutes or until meatballs are cooked through. Season. Reserving several kale (60g packet baby kale) leaves, add remaining kale to the dish. Simmer, covered, for 1-2 minutes or until just wilted. Top with reserved kale leaves to serve.
Switch it up: Swap the meatballs for canned tuna. Add with the kale in step 3.
All quantities above are averages