Spicy chipolatas with silverbeet and chickpeas – Gourmet Traveller

Ingredients

• 1 tbsp olive oil
• 12 spicy chipolatas
• 1 Spanish onion, thinly sliced
• 2 cloves of garlic, thinly sliced
• 400 gm silverbeet, stems thinly sliced and leaves coarsely chopped
• 40 ml sherry vinegar (2 tbsp)
• 1 tsp white sugar
• 400 gm can chickpeas, drained and rinsed
• 1 oxheart tomato, coarsely chopped (about 330gm)
• To serve: crusty bread