Moroccan Spiced Sausage & Chickpea Stew
An easy sausage stew that’s comforting, hearty and packed full of Moroccan flavour and warm spices from our Ainsley Tagine Flavour Bomb. Delicious on its own, with bread or green veg, or even better served with our Moroccan Medley Couscous.
Method
In a large deep sided frying pan or sauté pan heat 1 tablespoon of the oil over a medium heat. Add the sausages and cook until browned all over. Remove and set aside.
Add an extra drizzle of oil (if needed) to the same pan and add the onion. Cook for 4 minutes and then add the carrots. Cook for another 3-4 minutes, stirring, until the onions are browned (if browning too quickly add a splash of the stock). Add the garlic and cook for 30 seconds. Stir through the Flavour Bomb and then add the tomatoes, chickpeas, apricots, stock and honey. Return the sausages to the pan, bring to a simmer, cover and cook for 20 minutes. Remove the lid, add half the parsley and cook uncovered for 3-5 minutes.
Meanwhile prepare the couscous according to the packet instructions and fluff with a fork.
Serve with the couscous and garnish with toasted almonds (if using) and parsley.
Ingredients
- 1 tbsp oil, plus a drizzle if needed
- 6-8 thick pork (or lamb) sausages
- 1 large onion, sliced
- 2 cloves of garlic, minced
- 1 large carrot, sliced
- 1 x Ainsley Tagine Flavour Bomb
- 1 x tin of chopped tomatoes
- 1 x tin of chickpeas, drained
- 50g soft-dried apricots or dates, roughly chopped
- 200ml chicken stock
- 2 tsp honey (optional)
- 2 tbsp chopped fresh parsley or coriander
- 2 tbsp flaked almonds, toasted (optional)
- Ainsley Moroccan Medley Couscous, to serve