(2-3 servings)

2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 packet good quality pork sausages (e.g. ‘Black Farmer’ sausages)
1 punnet chestnut mushrooms, finely chopped
1 can pitted black olives, sliced
1 400g tin chopped tomatoes
1 tbsp tomato puree
1 dollop tomato ketchup
2 tsp dried mixed herbs
1 400g tin chickpeas, drained and rinsed

In a large saucepan, heat the olive oil, onion, garlic and mushrooms over a medium heat and cook until the onion is tender.
Chop the sausages into meatball-sized chunks with a pair of scissors and add to the pan.
Cook until the sausages are browned on the outside and cooked through.
Add the tinned tomatoes, tomato puree, ketchup and herbs and cook for 5-10 minutes.
Add the olives and chickpeas to the pan and cook for a further 3-4 minutes.
Serve in warmed bowls.

If you are vegetarian, add tofu chunks or double the quantity of mushrooms in place of the sausages.

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Gavin Walsh
Gavin Walsh

A British fitness and fat loss magician that helps men and women lose the jelly from their belly pronto. Gavin is the head coach here at Body Fixers and has been featured in the likes of Men's Health, Women's Health and Men's Fitness, as well appearing on British TV several times with delightful nuggets of fitness and fat loss wisdom.


    • Marco

      This sounds yummy. I am def trying this.

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