When I saw Food Floozie's chickpeas with chorizo, I knew that I had to make my own version of the dish. I had Moroccan sausages in the freezer, so I was pretty much ready to go. This version wasn't going to be vegetarian or using pork. I don't associate the flavour of pork with Moroccan cuisine - probably because most Moroccans I've met are either Jewish or Muslim.
I had originally thought about using some Merguez (lamb) sausage, but I had found the "Moroccan" sausage in the freezer. The Moroccan sausage isn't one of my favourites, but it holds a special place for me as it's the sausage my grandfather and father make at family events. The (kosher) butcher who makes them packs them with a significant amount of fat, so they practically swim in the pan, or, result in two-foot-high flames on your grill. Good times.
Moroccan Sausage and Chickpeas
A tasty combination of sausage, chickpeas and cous cous
- 1 tsp oil
- 1 lb Moroccan sausages
- 1 tbsp garlic, minced
- 3 small onions, chopped
- 1 red pepper, chopped
- 1 large (28oz) can chickpeas, drained and rinsed
- 1 tbsp paprkia
- half lemon, juiced
- 1/2 cup white wine
- to taste pepper
- 6-7 servings cous cous
1. Heat the oil in a medium saucepan over medium heat. Brown sausages for 3-5 minutes and break them into chunks using the sharp end of a spatula.2. Add the garlic and onions and continue to saute for 5-10 minutes, until onions are soft.3. Add the remaining ingredients and bring to a boil.4. Turn heat down to medium and let simmer, covered, for 10 minutes, until most of the liquid is absorbed.5. Serve with cous cous.
DetailsPrep time: Cook time: Total time: Yield: 6-7 servings
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