Serves four.
2 large white onions, thinly sliced
3 cloves of garlic, sliced
4 large bratwurst sausages, sliced into 1cm rounds
3 red bell peppers, roughly chopped
1 heaped tablespoon wholegrain mustard
1 heaped tablespoon sun-dried tomato paste
1 heaped tablespoon plain flour
2 teaspoons smoked, sweet paprika
500ml organic chicken stock
400g chopped tomatoes
1 tin of chickpeas
Fresh chopped flat leaf parsley to garnish
Fry the bratwurst in a little vegetable oil till browned, then remove from pan. Add the onions and fry until soft and sweet. Add the garlic and the peppers and continue to fry for a further 5 minutes, then put the bratwursts back in and stir for another minute.
Add the mustard, sun-dried tomato paste and flour and stir together until all the ingredients are coated. Pour in the chicken stock and stir well.
Allow the stew to start to bubble then add the chopped tomatoes. Bring to the boil, add the paprika then simmer for 10 minutes. Add the chickpeas and cook for a further 10 minutes.
This is best served with warm crusty bread or crushed new potatoes and garnished with fresh parsley. Sauerkraut is a good side dish too.
