Buying ingredients with a long shelf-life is a great way to save money and solve last-minute dinner panics. A backup meal that can be thrown together whenever without stretching the already tight bank balance. This one does just that… tinned chickpeas tinned tomatoes and sausages which are relatively cheap in comparison to most cuts of meats.
shot of olive oil
2 sticks of celery
chunk of chorizo (150g)
glass of white wine
tin of tomatoes
tin of chickpeas
4 hefty pork sausages
handful of fresh parsley
the grill to a medium heat.
and roughly chop the shallot and start to fry in a large frying pan with a shot of oil to soften.
the sausages to stop them bursting as they cook and line them up on a baking tray.
them for 10-15 minutes, turning occasionally until they are golden all over.
and chop the celery and add to the pan with the shallot, frying for 2 minutes.
the chorizo and toss in with the onion and celery to cook for 2 minutes.
in the wine and allow to bubble.
and drain the chickpeas, before adding to the pan with the tinned tomatoes.
and simmer the sauce until the sausages are cooked.
the fresh parsley and mix into the cassoulet with salt and pepper to season.
the sausages on a generous mound on the chickpea and chorizo cassoulet.
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