For 4 people
500 grams of boiled chickpeas VOION
3 sausages with leeks
3 spoons olive oil
2 spoons butter
2 leeks chopped only the white part
2 chopped carrots
150 grams of chopped brown mushrooms
150 grams of cauliflower in small bites
1 spoon flour
Grate 1 lime
Juice of 1 lime
3 teaspoons mustard with honey
800 grams of chicken broth
Freshly ground pepper
Place a deep non-stick pan on high heat to heat well and place the sausages with leeks to get color and remove their fat.
On a cutting board with a sharp knife cut the leeks, carrots, cauliflower and brown mushrooms.
Remove the sausages from the non-stick pan, leave the fat in the pan and add the olive oil along with the butter.
Saute the vegetables until they are browned, stirring constantly so that they do not turn brown, sprinkling with salt and freshly ground pepper.
Once the vegetables start to soften, add the zest and lime juice.
Add the mustard with honey, continue sautéing for another 1 minute, stirring well.
Sprinkle with flour, mix well, quench with chicken broth and bring to a boil.
Place the contents of the pan in a non-stick pan, add the chickpeas, mix well and spread the ingredients in the pan.
On a cutting board with a sharp knife cut the sausages with leeks into large diagonal slices, place them scattered in the pan and bake in a preheated oven at 180degrees Celsius for 30-35 minutes.