Deeply flavourful and incredibly comforting, it’s a scrumptious one pot wonder. Served with greens and warm sourdough bread to mop up, it will bring back all the memories of a late summer…

Ingredients (serves 4)

1 red onion chopped

1 small red pepper chopped

1 teaspoon smoked paprika

2 sweet potatoes peeled, chopped into 2cm cubes

2 cloves of garlic, crushed

1 red chilli, finely chopped (optional)

125ml white wine

1 can chopped tomatoes

500ml veggie stock

1 can chickpeas

2 bay leaves

1/2 teaspoon sugar

8 vegetarian sausages

fresh parsley & rosemary chopped

Method

1. Sauté the onion with olive oil – cook for 5 minutes or until softened. Add the garlic, paprika, fennel and sweet potato and cook for 4-5 minutes. Add the wine and simmer for 2-3 minutes or until reduced slightly.

2. Stir in the peppers, the tinned tomatoes, stock, chickpeas, bay leaves, sugar and half the parsley and rosemary.

3. Reduce heat to low and simmer, covered, for 25-30 minutes or until potato is tender. Tranfer to oven dish press the veggie sausages into vegetable mixture. Cook for 10-15 minutes or until just cooked through. Sprinkle with remaining parsley