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Spicy cumin sausage sauce with mangetout and chickpeas

March 13, 2011

A lovely, spicy meal which is really lifted by the freshness of the mangetout, which contrasts beautifully with the earthy spiciness of the cumin. It has a similar base to yesterday’s sausage and fennel sauce, but the flavours are more varied and distinct.

A fresh and spicy sausage sauce with lovely colours

Sausage sauce with cumin, chickpeas and mangetout (serves 4)


3 butcher’s sausages, skin removed and broken into meatballs
1 small onion, diced
1 clove garlic, crushed
1/4 t cumin seeds
pinch dried chili flakes
400g tinned tomatoes
400g tinned chickpeas, drained
150g mangetout, sliced roughly into 2cm strips


1.  Brown the sausage meatballs in olive oil in a deep frying pan

2.  Remove the sausage and fry the onion, garlic, chili flakes and cumin seeds

3. Add the  tinned tomatoes and chickpeas to the pan, season, stir and leave to simmer on a low heat for 20 minutes

4. Add the mangetout and stir well – cook for a further five minutes

We dished this up with lumaconi, but it could be rather lovely with rice or noodles.

I like mange tout all the more for their name – it’s French for ‘eat all’, presumably because the peas can be eaten whole in the pod unripe, and the shoots are edible too. They’re also known as ‘snow peas’ because they continue to grow well through the winter, and as ‘snap peas’ for their crunchy texture. What’s not to love?

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