Chickpeas and Sausage Braised in Tomato, Made at Camp

Bite into a sausage and the juices burst out. The tomato acidity arrives right after, which is what has you reaching for a second one. At the end you wipe the bottom of the pot with a baguette, and that is that.

Open two tins, cut the sausages. That is the only knife work at camp. September days are still hot and only the nights come cool first, so one pot you can leave beside the fire earns its place.

FlareLine “MELLOW FIRE” is the one with roasted cacao nibs in it. Where the tomato acidity comes forward, bitterness and the sweet aroma of star anise enter behind it. It dissolves into the braising liquid, so no grains are left.

Time needed: about 25 minutes

Ingredients (serves 4)

• FlareLine “MELLOW FIRE”: 1/2 tsp (about 1.5 g) — a guide; adjust to taste
• Sausages: 8 (about 160 g)
• Chickpeas, cooked: 1 tin (drained weight about 230 g)
• Onion: 1
• Garlic: 1 clove
• Chopped tomatoes: 1 tin (400 g)
• Water: 100 ml
• Olive oil: 1 tbsp
• Salt: 1/2 tsp
• Black pepper: a little
• Baguette: as much as you like (optional)

Cooked chickpeas work the same whether they come in a tin or a pouch. Tip them into a sieve and let the liquid run off — there is no need to rinse them. That way no water is used at the campsite, so they can travel exactly as they are.

Preparation

1. Slice the onion thinly and chop the garlic finely. Cut them at home and put them into a plastic bag, and you never have to take a knife out on site.
2. Tip the cooked chickpeas into a sieve and let the liquid run off.
3. Cut the sausages in half on the slant.

Method

1. Put 1 tbsp olive oil and the garlic into the pot over a low heat. Once the aroma comes up, add the onion and cook for about 5 minutes, until it softens.
2. Add the tinned tomatoes and 100 ml water. Bring it to the boil, then turn the heat to medium and simmer uncovered for 10 minutes.
3. Add the chickpeas, the MELLOW FIRE and 1/2 tsp salt, and simmer for another 5 minutes. MELLOW FIRE has roasted cacao nibs in it, so dropping it straight into hot oil will scorch it. Let it dissolve in the wet of the tomato instead.
4. Add the sausages, turn the heat low and give them 5 minutes. From here on it never boils. Sausages held at a strong heat for long split their skins, the juices run out into the pot and the meat turns tough. Warmed through is enough.
5. Taste, and if it falls short add salt a pinch at a time. Grind over the black pepper to finish. A little more MELLOW FIRE shaken over the top, if you like, finishes it well too.

Reheat what is left the next morning and the sweetness of the onion comes forward.