This is a base recipe you can adjust to your taste. It’s relatively quick and easy to make and it’s a cool way to vary your menu on a plant based diet. The sausages are high in protein and fiber, iron, Vitamin C and Folate.
They are delicious served with potatoes and peas or alongside rice. Add a mustard or BBQ sauce and serve them in a hotdog.
1 cup dry (or 2 cans cooked) chickpeas
1 medium sweet potato
2 tablespoons tomato sauce
1 tablespoon smoked paprika
½ teaspoon salt
84 Calories per sausages
1If using dry chickpeas: Soak chickpeas in plenty of water overnight. The next day, rinse them well and drain them. Place rinsed and drained chickpeas in a medium saucepan and cover with plenty of water. Set the heat to high and bring water to a boil. Once the water begins to bubble lower heat to low. Cover the saucepan with a lid and set the timer for 30 minutes. Try one, when cooked it’ll be soft and not crunchy. Drain the water and set aside.
If using canned chickpeas: drain the water and set aside.
2Boil the sweet potato in a small saucepan or steam it in a steamer for 20 minutes. It should be soft enough for the fork to go through. Set aside.
3Combine cooked sweet potato, cooked chickpeas, smoked paprika and tomato paste in a mixing bowl or a food processor. Then mash or blend until smooth. You can add additional spices and herbs at this point. Adjust the mix for taste.
4Split the mix into 8 portions and form 8 equal balls. Roll the ball using your hands into sausage shapes. Arrange the sausages on a baking tray lined with baking paper.
5Bake the sausages in the oven’s top shelf, grill setting if possible, at 392°F (200°C) for 15 minutes or until the tops begin to brown. Take the tray out of the oven and allow the sausages to cool down (they are still too soft to handle). Once cooled, you can serve as many as you need and keep the rest in the fridge for up to 4 days wrapped in cling film or in a sealed tupperware.