Sausage and Chickpea Tagine
By OcadoLife
Published on 06 October 2023
“Tagine is famous for its balance of sweet, fruity flavours and gentle spicing,” says food writer and author of The Modern Spice Rack Esther Clark. “This Sausage and Chickpea Tagine uses sausages instead of lamb, and a warming blend of ginger, turmeric and cumin, for an easy weeknight dinner.”Time and servings
45 minsTotal time
4Servings
10 minsPrep time
35 minsCooking time
Ingredients
- 2 tbsp olive oil
- 8 pork sausages
- 1 red onion, cut into wedges
- 1 carrot, sliced into 5 mm rounds
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1½ tsp ground cumin
- 2 tsp mild chilli powder (approx.)
- 40g dried apricots, chopped
- 1 (400g) tin chopped tomatoes
- 1 (400g) tin chickpeas (with their liquid)
- 200g hot chicken stock
- 70g pitted green olives
- 25g flaked almonds, toasted
- ½ bunch flat-leaf parsley, finely chopped (optional)
- 300g couscous (cooked)
- 1 (150g) bag mixed leaf salad
Method
Step 1
Heat 1 tbsp of the oil in a large, shallow casserole or deep frying pan. Fry the sausages over a medium heat for 5 mins, turning occasionally, until evenly browned. Remove and set aside.Step 2
Add the remaining oil to the pan and fry the onion and carrot for 5 mins until starting to brown. Add the ginger, turmeric, cumin and chilli powder; cook for 1 min. Stir through the apricots, tomatoes, chickpeas (with their liquid) and stock. Add the sausages, bring to a simmer, cover and cook gently for 20 mins, then uncovered for a further 5 mins.Step 3
Stir through the olives and season with salt. Sprinkle over the almonds and parsley, if liked; serve with the couscous and salad leaves. Chill leftovers in an airtight container for 3 days.