Ingredients
Serves: 5
- 12 (pack) chipolata sausages
- 1kg new potatoes
- 1 tin chickpeas
- 1 jar tomato pasta sauce
- 1 veg jelly stock pot (or stock cube)
- 150g frozen sweetcorn
- 1 tablespoon Worcestershire sauce
- 1 large onion
- 500ml hot water, or as needed
Method
Prep:30min ›
Cook:3hr ›
Ready in:3hr30min
- Fry the sausages in a pan till brown (use good quality sausages, as cheaper ones will go mushy) Then add to slow cooker.
- Chop onion and cut potatoes in half lengthways and add to slow cooker.
- Drain and rinse chickpeas, add to slow cooker.
- Add frozen sweetcorn, your choice of stock cube, jar of tomato sauce and Worcestershire sauce.
- Stir all together and add hot water (water to just cover) and mix up again.
- Leave to cook on high for at least 2 hours, turn down after then and will tick over for many hours till your ready to eat.
Tip
Can add many veg that you have in, but if you use leafy greens add 10 mins before serving rather than at the start of cooking
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
0
Really tasty and easy to make, used spicy sausages which gave the reciepie an extra zing - 25 Feb 2010