Moroccan Lamb Sausage and Chickpea Tagine

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.

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   When the tagine is ready, stir in the chopped coriander.

6. 6

   Sprinkle over a little coriander for garnish and serve with mashed potatoes, couscous, bulgur wheat, flatbreads or pittas