© Photography by Steve Baxter
Herta Frankfurter Classics cooked together with garlic, red onion, peppers, paprika, chickpeas and a can of tomatoes. A 20 minute, one pot meal with wedges of crusty bread to soak up the juices.
Serves 4-6
Preparation time: 10 minutes
Cooking time: 25 minutes
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1 tbsp olive oil
1 clove garlic, crushed
1 red onion, cut into chunks
1 tsp ground cumin
1 tbsp paprika
2 x 350g packs Herta Frankfurters Classics, sliced
1 yellow pepper, cut into chunks
1 green pepper, cut into chunks
410g can chickpeas, rinsed and drained
2 x 400g cans chopped tomatoes
To serve
crusty bread
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Heat the oil in a large pan and add the garlic, onion, cumin, paprika and frankfurters. Fry for a few minutes until the onions have softened.
Stir in the remaining ingredients, cover and simmer for 20 minutes.
Serve with wedges of crusty bread.
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