4 Veggie Sausages (I use Linda McCartney)
1 400g Tin of Chickpeas
Vegetables of choice, I went for:
Kale, mushrooms, onions, tomatoes and peppers.
Pesto (homemade or shop bought)
Salt & Pepper
Roughly chop all vegetables and place on a baking tray (leaving the kale out until the end if you do choose to use it).
Drain and rinse chickpeas thoroughly.
Add the chickpeas to the tray with the vegetables and spread evenly.
Drizzle with olive oil, squeeze over the lemon and sprinkle with salt and pepper.
Bake in the oven for 25 - 30 minutes on 180c.
After 10 minutes, put the veggie sausages on a separate tray in the oven for 15 minutes.
Once the sausages are cooked and the vegetables are crisping, take both out of the oven.
Stir the vegetables well.
Cut the sausages into slices and add them to the vegetable and chickpea mixture.
Add the kale, dollop over the pesto and drizzle with a little more oil.
Place back in the oven for a further 5 minutes.
Leave to cool for a couple or minutes before serving!