1 large red pepper, cored, deseeded and cut into quarters
400 g (13 oz) can chopped tomatoes
400 g (13 oz) can chickpeas or butter beans, drained and rinsed
2 teaspoons chopped rosemary, or 1 teaspoon dried rosemary
1 ham, vegetable or beef stock cube
200 ml (7 fl oz) hot water
steamed green vegetables, to serve (optional)
Heat the oil in a deep-sided frying pan and cook the onion for 4 minutes. Add the garlic and cook for a further 1–2 minutes, until slightly softened.
Meanwhile, arrange the sausages on a foil-lined grill rack with the red pepper pieces and cook under a preheated grill for 5–6 minutes, turning regularly, until browned. Cool slightly, then thickly slice the sausages diagonally and roughly chop the peppers.
Pour the chopped tomatoes into the pan with the onions, then add the chickpeas or butter beans, rosemary, stock cube, measured water, the sausages and peppers. Cover with a lid, bring to the boil, then reduce the heat and simmer gently for 15–20 minutes, until thickened.
Spoon the sausage and vegetable stew into 4 shallow bowls and serve with a selection of steamed green vegetables, if desired.