Roasted Sausages With Chickpeas and Spinach
I always keep sausages on hand in the freezer. Quick to defrost, preseasoned and ready for your pan, they are a boon for those crazy, busy nights. In this recipe, I roast them with cumin-scented chickpeas, then shift to broiling so everything gets a little crisp at the edges. I love to throw some spinach in during the last minute of cooking so it can wilt into silky ribbons. The extra veg eliminates the need for a salad, turning this into a one-pan meal. Use whatever kind of sausage you like best — pork, chicken, turkey; spicy or mild. This easy, speedy meal is both endlessly adaptable and consistently satisfying.
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