Spicy chipolatas with silverbeet and chickpeas


  • Serves 4 people

  • 1 tbsp olive oil
  • 12 spicy chipolatas
  • 1 Spanish onion, thinly sliced
  • 2 cloves of garlic, thinly sliced
  • 400 gm silverbeet, stems thinly sliced and leaves coarsely chopped
  • 40 ml (2 tbsp) sherry vinegar
  • 1 tsp white sugar
  • 400 gm can chickpeas, drained and rinsed
  • 1 (about 330gm) oxheart tomato, coarsely chopped
  • To serve: crusty bread
01   Heat olive oil in a large frying pan over high heat. Add chipolatas and cook, stirring occasionally, until they start to colour (about 2 minutes). Add onion and garlic and cook until onion starts to soften (about 2 minutes). Add silverbeet stems and cook until sausages are cooked through and stems are tender (about 5 minutes). Add sherry vinegar and sugar and cook for another minute.
02   Combine silverbeet leaves, chickpeas and tomato in a bowl. Add sausage mixture and toss gently to combine. Season to taste with sea salt and freshly ground black pepper. Serve with crusty bread to the side.
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