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Sausages, Squash and Chickpeas One-Pot

This sausages, squash and chickpeas one-pot is a hearty, warming dish that is very comforting during the cold months. Ready in under 30 minutes, it’s filling, flavour-packed, and made in just one pan - perfect for busy weeknights or cosy weekend meals. It’s naturally high in protein and fibre, easy to customise, and can be served on its own, with crusty bread, fluffy rice, quinoa or creamy mashed potatoes. A simple, family-friendly recipe that’s nourishing, budget-friendly, and absolutely satisfying. You can use vegetarian sausages for a meat-free version.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 3 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 good-quality sausages
  • 1 onion thinly sliced
  • 2 garlic cloves chopped
  • 1 fresh chilli sliced (optional)
  • ½ butternut squash diced
  • ½ red bell pepper diced
  • 1 tsp dried oregano
  • 1 tsp cumin seeds
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1 Tbsp tomato purée
  • 2 ripe tomatoes chopped
  • 1 beef or chicken stock cube
  • 1 tin chickpeas drained and rinsed
  • 1 large handful spinach or chopped kale
  • 2 Tbsp chopped fresh coriander or parsley
  • Salt & pepper
  • Olive oil for frying

Method
 

  1. Heat a little oil in a large pan and fry the sliced onion together with the sausages.
  2. While they cook, dice the squash and red pepper.
  3. When the sausages are browned and the onions have softened, add the garlic and chilli. Cook for 1 minute.
  4. Stir in the oregano, cumin seeds, smoked paprika, tomato purée, squash and pepper pieces. Coat everything in the spices.
  5. Add the chopped tomatoes, bay leaf, crumbled stock cube, and enough water to just cover the ingredients.
  6. Bring to a boil, cover with a lid, and simmer for 15 minutes.
  7. Add the chickpeas and spinach or kale, and cook for a further 5 minutes, until the greens wilt and the sausage is fully cooked.
  8. Season to taste and finish with chopped herbs.