Main course

Spezzatino di salsiccia con ceci

This recipe takes our traditional Tuscan sausage stew and throws the fridge at it. With this style of dish, the beans can be swapped out for anything handy as long as they are canned and cooked. The herbs can be swapped for sage or rosemary. The sausages are immovable.

Spezzatino di salsiccia con ceci

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By Nigel Eastmond Serves: 4
Cooking Time: 30 mins


  • 1 tbsp olive oil
  • 8–12 pork sausages (2 or 3 per diner)
  • 2 onions, chopped
  • 2 carrots, diced (see notes)
  • 2 cloves garlic, minced
  • 3 sprigs thyme, picked
  • 800g (2 cans) canned chopped tomatoes
  • 380g (1 can) cooked chickpeas, drained and rinsed
  • 250ml chicken stock
  • 150g (half a bag) fresh spinach
  • Sea salt and freshly ground black pepper



Heat the oil in a frying pan and brown the sausages on all sides. Remove the sausages to a plate.


Heat the olive oil in a large casserole. Sauté the onions and carrots until softened. Add the garlic and cook for 1 minute further. Add the browned sausages and all the other ingredients. Season and simmer on low for about 20 mins.


Celery could also be added per a standard soffrito, but I just did not have any the day I invented this.

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