Merguez and Chickpea Harissa Braise
Ingredients
- 8 merguez sausages
- 800 g chickpeas
- 3 tbsp harissa paste
- 400 g chopped tomatoes
- 1 red onion
- 1 tsp ground cumin
- 20 g fresh coriander
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 715 kcal
- Protein
- 34 g
- Carbohydrate
- 39.5 g
- of which sugars
- 7.4 g
- Fat
- 44.4 g
- of which saturates
- 14.9 g
- Fibre
- 14.9 g
- Salt
- 4.00 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oil in a wide pan and brown the merguez sausages for 5–6 minutes. Remove and slice on the diagonal.
- 2
Finely slice the red onion and fry in the same pan for 5 minutes. Stir in the harissa paste and cumin and cook for 1 minute.
- 3
Add the chopped tomatoes and bring to a simmer for 5 minutes.
- 4
Drain and rinse the chickpeas and add to the pan along with the sliced merguez. Simmer for 15 minutes.
- 5
Scatter over fresh coriander and serve with flatbreads or couscous.
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