The prunes melt into the tomatoes as they cook in this simple one-tray bake, making a sweet and tangy sauce
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Preheat the oven to 200ºC, gas mark 6 and put a large roasting tin into the oven to heat up. Once hot, tip in the sausages. Drizzle with 1 tbsp oil and roast for 15 minutes, or until light brown all over.
Meanwhile, put the chickpeas, cumin, garlic, tomatoes, prunes and parsley stalks in a bowl and drizzle in the remaining 2 tbsp oil. Season and stir to coat. Add to the tray with the sausages and return to the oven for a further 10 minutes, or until the sausages are cooked through, the juices run clear and no pink meat remains.
Add ½ the spinach with a splash of the apple juice from the prunes and return to the oven for 1-2 minutes, until wilted. Repeat with the remaining spinach, then stir through to combine. Scatter with parsley leaves to serve.
To reduce your meat intake slightly, or to make fewer sausages go further, squeeze the meat out of the sausage skins and roll into little balls
Typical values per serving when made using specific products in recipe
Energy | 2,532kJ/ 606kcals |
|---|---|
Fat | 31g |
Saturated Fat | 7.7g |
Carbohydrates | 49g |
Sugars | 16g |
Fibre | 9.6g |
Protein | 28g |
Salt | 1.3g |
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