Ingredients
- 1 kg ripe tomatoes
- 1 tablespoon dehydrated vegetable bouillon powder or a pinch of salt
- 800 g fresh sausages
- Garlic powder
- 1 can cooked chickpeas, rinsed and drained
- 1 glass chicken broth
- Extra virgin olive oil
Step by step
- 1Dice the ripe tomatoes and cook them in a large skillet with a drizzle of extra virgin olive oil.
- 2Add the vegetable bouillon powder or a pinch of salt to season.
- 3Once the tomatoes have broken down into a rich sauce, add the sausages (either cut into pieces or left whole) and let them brown slightly.
- 4Add the garlic powder, the cooked chickpeas, and pour in the glass of chicken broth.
- 5Simmer over medium heat until the broth has reduced and the sauce has thickened nicely.
