Serves 4


  • 3 tablespoons olive oil
  • 2 medium onions, finely sliced
  • 1 finely chopped small red chile or 1/2 teaspoon harissa (optional)
  • 5 garlic cloves, smashed and chopped medium–small
  • 1 pound pork or venison sausages
  • 1 (14-ounce) can chopped tomatoes
  • Sea salt and freshly ground black pepper
  • 1 (14-ounce) can chickpeas or 1 1/2 cups dried chickpeas, soaked overnight
  • A good-sized bunch of fresh spinach leaves or chard
  • Crusty bread, for serving



  1. Melt the olive oil in a medium-sized cast-iron casserole pot over medium heat.
  2. Sauté the onions until soft and golden, about 2 to 3 minutes.
  3. Add chile or harissa, to taste, if using.
  4. Add the garlic and chopped-up sausages, and cook for about 2 minutes, stirring frequently so that the garlic does not stick and burn.
  5. Chuck in the chopped tomatoes with two big pinches of salt and the chickpeas.
  6. Cover and simmer for 15 to 20 minutes.
  7. Remove any fibrous stems from the greens.
  8. Wash, drain and chop into medium slices.
  9. Drop the greens into the stew and stir.
  10. They will wilt within a minute or two.
  11. Taste for salt and adjust, and add some freshly ground black pepper.

Recipe from Nick Barnard’s (co-founder of Rude Health) recipe book Eat Right. Buy it now!