Recipe
Moroccan Lamb Sausage and Chickpea Tagine
A practical moroccan lamb sausage and chickpea tagine with olive oil, amb sausages, onions, clear timings and straightforward home-cooking steps.
Ingredients
Method
10 mins prep30 mins cook40 mins total
Heat the oil in a large deep frying pan or casserole. Brown the sausages all over, then transfer them to a plate.
Add the onions and pepper to the pan. Cook for 8 minutes until softened, adding a splash of water if needed.
Stir in the garlic, cinnamon, cumin, paprika and chilli flakes. Cook for 1 minute.
Add the tomatoes, dates and chickpeas with their liquid. Season and stir well.
Return the sausages to the pan. Cover and simmer for 20 minutes, turning the sausages once, until cooked through and the sauce has thickened.
Scatter with coriander and serve with couscous, flatbreads, bulgur wheat or mashed potatoes.
Notes
Adjust seasoning and chilli heat to suit your table.
About this recipe
Moroccan Lamb Sausage and Chickpea Tagine brings together olive oil, amb sausages, onions in a practical recipe with a clear balance of flavour and texture. The method keeps the preparation manageable while making the main ingredients do the work.
Follow the timings closely, season to taste and serve as suggested. Any leftovers should be cooled promptly, refrigerated and reheated until piping hot.
