Comfort food, but you know, snazzier!


  • 10 g butter
  • 1 tsp olive oil
  • 4 shallots or baby onions, finely sliced
  • 8 pork sausages
  • 300 g fennel bulb, thinly sliced
  • 1⁄4 tsp chilli flakes
  • 55 g celery, sliced
  • 1 tsp crushed garlic
  • 220 g cocktail tomatoes
  • 200 g baby carrots
  • 410 g tinned tomatoes
  • 375 ml warm vegetable stock
  • 250 g tinned chickpeas
  • Salt and freshly ground black pepper, to taste
  • Cooked rice
  • 125 ml crème fraîche
  • 2 tbsp fresh flat-leaf parsley, finely chopped


1. Heat the butter and oil in a pot over medium heat. Add the shallots or baby onions and turn the heat down slightly, allowing the onions to cook until golden, about 5 minutes.

2. Stir in the sausages and cook until they brown, about 5 minutes. Remove the sausages from the pot and turn the heat back up.

3. Add the fennel and chilli flakes, and fry for 5 minutes. Stir in the celery, garlic, tomatoes and carrots, and fry for a few minutes.

4. Pour in the tinned tomatoes and vegetable stock and stir to combine. Gently place the sausages in the pot and cover with a lid. Simmer until the veggies are tender and the sausages are fully cooked, 40 – 50 minutes.

5. Five minutes before removing the stew from the heat, stir in the chickpeas and season.

6. Serve on rice with a dollop of crème fraîche and fresh parsley.

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© Kachen