Moroccan Sausage and Bean Stew

Ingredients

3 cloves of garlic

One onion, diced

3 carrots diced

1 large sweet potato in small cubes

3 tea spoons of turmeric

3 tea spoons of paprika

1 table spoon of Brock and Morten Chilli Oil

3 tea spoons of ground cumin

3 tea spoons of ground ginger

3 tea spoons of cinnamon

1/2 litre vegetable stock

1 tin chopped tomatoes

1 tin chickpeas

1 tin butter beans

1 tin kidney beans

1 tin black beans

2 big handfuls of spinach

Good quality sausages, allowing 2/3 per person

Method

Crush the garlic and add to a casserole dish, with the chilli Brock and Morten Rapeseed oil. Fry off for a minute.

Add the onions, carrot and sweet potato and cook off for a few minutes until vegetables are beginning to soften.

Add in all the spices and cook off for a minute.

Then add the stock and chopped tomatoes and stir thoroughly to incorporate all the spices.

Add in the chickpeas, butterbeans, kidney beans, and black beans and allow to simmer for 40 minutes.

Bake the sausages in the oven until cooked thoroughly.

Once the stew has finished cooking add in the spinach and mix through until wilted. Then add the sausages and serve.

This is a delicious hearty recipe with lots of flavour. It can be made vegan by adding in vegan sausages, or is delicious on its own without any sausages at all.

How do you use Brock & Morten Rapeseed Oil?

Got any tips and tricks? Or have another great recipe using our oil?
Let us know at: info@brockandmorten.com