Delicious North African spiced lamb sausage, in a rich aubergine, chickpea and tomato sauce.
Merguez is often a sausage made with uncooked lamb and spiced with cumin and chilli or harissa.
Delicious on their own grilled, or in a tasty stew for those colder days. —Emma Foster
Lamb Marguez Sausages
Cloves of Garlic
Can of Chickpeas
Ras el Hanout
Tin of Tomatoes
In This Recipe
Grab a large casserole pot (I use my cast iron) and heat over a medium heat. Add the olive oil.
Next cut the sausages into bitesized pieces and add to the pot to fry. Cook for 5 minutes, turning throughout. Then remove the sausages when they are nice and browned, and place to one side.
Now, dice the onion and cut the aubergine into chunks. Add into the pot and pan fry to soften. This will take around 10 minutes.
Now, grate or crush your garlic into the pan and stir, being careful not to burn the garlic. Add the spices and tinned tomatoes and leave to simmer.
Drain the chickpeas and add to the stew, and place the sausage back into the pan. Simmer for half an hour or until it has reduced down enough for you.