Chilli, chickpea and veggie sausage casserole

Originally adapted from Stylist in 2012
Serves 4-6

Olive oil
1 large onion or leek, finely sliced
3 garlic cloves, crushed (you can use as much garlic as you like, great for warding off colds!)
1 small chilli, finely chopped, or 3/4 teaspoon dried chilli flakes
2 boxes/packets of vegetarian/vegan sausages (12 in total) [I use Linda McCartney, they are the best veggie sausages ever]
2 teaspoons sweet smoked paprika
1 x 425g cans organic chickpeas
1 x 25g tin tomato puree
1 x 370g pouch chopped tomatoes
100ml wine (red or white)
250ml vegetable stock, plus more if needed
1 tablespoon balsamic vinegar
Salt and pepper
Fresh parsley, a handful, roughly chopped
Spinach, as much as you want, roughly chopped

Preheat the oven to 180 C/Gas Mark 4/375 F.

Meanwhile heat the olive oil in a large casserole pan (treat yourself to a Le Creuset if you haven't already) over medium high heat. Add the onion, chilli and garlic, cook until softened and golden, then add the sausages. They don't need to be browned like meat sausages, but just coated in all the oniony chilli oily goodness. Cook for about a minute then add the drained chickpeas, paprika, tomato puree, wine, stock, vinegar and seasoning. Mix well.

Cover and place in the oven for about 45 minutes. Check and add more stock if it gets dry.

Stir in the parsley and spinach just before serving so the spinach wilts.