Voion Land Products

Chickpeas with sausages


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
  • salt
  • Freshly ground pepper


  1. 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.
  2. On a cutting board with a sharp knife cut the leeks, carrots, cauliflower and brown mushrooms.
  3. Remove the sausages from the non-stick pan, leave the fat in the pan and add the olive oil along with the butter.
  4. Saute the vegetables until they are browned, stirring constantly so that they do not turn brown, sprinkling with salt and freshly ground pepper.
  5. Once the vegetables start to soften, add the zest and lime juice.
  6. Add the mustard with honey, continue sautéing for another 1 minute, stirring well.
  7. Sprinkle with flour, mix well, quench with chicken broth and bring to a boil.
  8. Place the contents of the pan in a non-stick pan, add the chickpeas, mix well and spread the ingredients in the pan.
  9. On a cutting board with a sharp knife, cut the sausages with leeks into large diagonal slices, place them scattered on the baking sheet and bake in a preheated oven at 180 degrees Celsius for 30-35 minutes.

Source: alexandrospapandreou.gr