Moroccan Lamb Sausage and Chickpea Tagine

5 from 8 votes

Moroccan Lamb Sausage and Chickpea Tagine

A quick and easy stew full of North African flavours, this delicious Moroccan Lamb Sausage and Chickpea Tagine is made with lamb sausages, cutting down the cooking time dramatically and making this a great way to enjoy a tagine on a busy weeknight.

Course Main Course, Tagine

Cuisine Moroccan, North African

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 440kcal

Author Eb Gargano

Ingredients

2 tablespoons olive or rapeseed oil
8 lamb sausages
2 onions sliced
1 red pepper sliced
3 cloves garlic crushed
1 stick cinnamon (or 1 teaspoon ground cinnamon)
2 teaspoons ground cumin
1 teaspoon chilli flakes
2 teaspoons ground paprika
400 g tin chopped tomatoes
6 stoneless dates finely chopped
400 g tin chickpeas don’t drain!
Salt and pepper
2 tablespoons chopped coriander plus extra for garnish
Mashed potatoes, couscous, bulgur wheat or flatbreads to serve.

Metric - US Customary

Instructions

Put the oil in a large pan and heat for 1 minute. Add the sausages and brown on all sides. Remove the sausages from the pan and set aside on a plate.
Turn the heat down and add the onions and peppers to the pan. Cover with a lid and cook for 3 minutes until softened, but not brown. Stir occasionally.
Remove the lid and add the garlic, cinnamon, cumin, chilli and paprika. Cook for 2 minutes. Add a splash of water if it gets too dry.
Add the sausages back in, plus the chopped tomatoes, dates and chickpeas (including the chickpea water) and add salt and pepper to taste. Turn the heat up and bring to the boil then put the lid on and turn down low. Cook for 15 minutes stirring occasionally.
When the tagine is ready, stir in the chopped coriander.
Sprinkle over a little coriander for garnish and serve with mashed potatoes, couscous, bulgur wheat, flatbreads or pittas

Notes

Nutrition information is approximate and meant as a guideline only.

Nutrition