• 1x200g can of chopped tomatoes
• 1x210g can of chickpeas, drained
• 2x50g plant-based sausages, cut into chunks
• 80ml medium red wine
• 1 baby shallot, peeled and diced
• 1tsp tomato puree
• 1tsp fresh rosemary
• freshly ground black pepper
• rapeseed oil spray

• Pre-heat the oven to 180C, 350F, Gas Mark 4.
• Heat a frying pan and add a couple of sprays of the rapeseed oil. Add the onions and garlic and fry gently for 3-4 minutes until they are just starting to change colour.
• Add the drained chickpeas to the frying pan with the tomato puree, canned tomatoes, red wine and stir gently, reducing the heat to a gentle simmer.
• Add the rosemary, some black pepper and the chopped sausages and stir well. Transfer to a small casserole dish and bake in the oven for 20 minutes.
• Serve on a warmed plate, topped with a little plant-based cheese(optional) and some fresh rosemary.

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