Quick Sausage Stew

Serve with crusty bread to mop up the delicious sauce

1. 1

   Heat the oil in a deep frying pan and fry the sausages for four to five minutes until golden brown. Remove and set aside.
   
   Cook the onion in the same pan for five to six minutes until softened, adding a splash of water if it starts to catch. Add the chickpeas, tomato sauce and stock and bring to the boil. Return the sausages to the pan, lower the heat to a simmer and cook for five to six minutes until the sausages are cooked through.
   
   Scatter the garlic, orange zest and parsley over the stew, then serve in shallow bowls with crusty bread on the side.