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A plate of serving of chickpeas that have been braised with smoked paprika, vegetables and sausages, topped with fresh parsley

600 ml cooked chickpeas by volume or 2-3 cans of cooked drained chickpeas

1-1.5 ltr water

2-3 sticks of chopped celery

2 medium size onions, chopped

2 cloves of garlic, chopped

2 medium sized carrots, chopped

50 gr flat leaf parsley (small packet)

1 heaped tablespoon smoked paprika

2-3 tablespoon virgin olive oil

Sea salt and pepper

8 pork sausages or vegetarian or beef sausages.

Put olive oil in to a pan with a wide base, add the chopped vegetables. Cook on medium heat till they become soft and sticky. If they start to stick add in a little water to release the base of the pan.

Once your base is ready add the smoked paprika give it a stir and than add in the chickpeas and the water. If you cooked your own chickpeas from scratch top with it's own cooking water. If you are using canned chickpeas add some filtered water. You want the water to come comfortable to the top of the chickpeas but you don't want them to be swimming in it!

Bring to a boil, season and let simmer for 30 minutes.

In the mean time, light the grill and pop your sausages under the grill turning them once or twice to brown them nicely, you don't need to cook them all the way through. Once your sausages have coloured nicely brown add them to the chickpea pot and let them cook through together with the chickpea stew. If you have any juices on the grill pan add these to the pot for extra flavour too.

Before serving add lots of chopped fresh parsley and serve with the juices.

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