Sausage, Chickpea and Tomato Cassoulet

Sausage, Chickpea and Tomato Cassoulet

A hearty tasty meal, that will leave you feeling full and happy. TIP: swap the plant-based sausages for any other type of sausage.

Prep time
Cooking time
Per serving


  • 1x200g can of chopped tomatoes
  • 1x210g can of chickpeas, drained
  • 2x50g plant-based sausages, cut into chunks
  • 80ml medium red wine
  • 1 baby shallot, peeled and diced
  • 1tsp tomato puree
  • 1tsp fresh rosemary
  • freshly ground black pepper
  • rapeseed oil spray


  • Pre-heat the oven to 180C, 350F, Gas Mark 4.
  • Heat a frying pan and add a couple of sprays of the rapeseed oil. Add the onions and garlic and fry gently for 3-4 minutes until they are just starting to change colour.
  • Add the drained chickpeas to the frying pan with the tomato puree, canned tomatoes, red wine and stir gently, reducing the heat to a gentle simmer.
  • Add the rosemary, some black pepper and the chopped sausages and stir well. Transfer to a small casserole dish and bake in the oven for 20 minutes.
  • Serve on a warmed plate, topped with a little plant-based cheese(optional) and some fresh rosemary.

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