Spanish winter stew with chickpeas beans and sausages

 Spanish winter stew with chickpeas, beans and sausages. Base recipe: Karen Martini

Ingredients 

• 100ml extra virgin olive oil
• 6 pork,  beef or lamb sausages cut in quarters on an angle
• 6 large button mushrooms, quartered
• 1 large brown onion, sliced into 5mm rings
• 6 garlic cloves, peeled and squashed
• 3 celery stalks, cut into 5mm slices
• 4 small Dutch cream or desiree potatoes, peeled and cut in half
• 80ml sherry vinegar
• 1 tbsp dried oregano
• freshly ground black pepper and salt flakes
• 1 x 400g can peeled tomatoes
• 1 x 400g can diced tomatoes
• 2 tsp smoked sweet paprika
• 2 tsp cumin seeds
• 1 x 400g can chickpeas, drained
• 1 x 400g can red kidney beans, drained
• 1 tbsp chicken stock powder
• 2 handfuls snow peas or broccolini
• 2 handfuls flat-leaf parsley leaves, chopped (optional)

Method

1. Heat 2 tablespoons of oil in a large, heavy-based pot (that has a  lid) over medium heat and cook the sausages for a few minutes to brown (you may need to do this in batches). Remove and set aside.
2. Add the remaining oil to the pan and cook the onion, garlic, celery and potatoes for about 5 minutes, stirring frequently. Add the vinegar, scraping the base of the pan to deglaze, then add the oregano, season with pepper and lightly with salt, and cook for 3 minutes, stirring to scrape the bottom of the pan again. 
3. Add the tomatoes and stir through, then return the sausage. Add the paprika, cumin, chickpeas, beans, mushrooms and stock powder, season with salt and pepper and stir through. 
4. Bring to a simmer, then cover with the lid and cook  for about 20 minutes.
5. Add the snow peas or broccolini and cook for about 5 minutes.
6. Serve and scatter fresh parsley leaves over the top.

Optional

1. scatter grated cheese over the top 
2. Add a fried egg to each plate.

Serves 4-6