Merguez sausage is a delicious fresh lamb sausage of North African origin. It is flavored with spicy and aromatic harissa paste. It has become much more widely available and can be found at most local butchers or specialty markets. Inspired by the flavors of Morocco, I used our version of Ras el Hanout, Marrakesh Sitar, and 100% lamb merguez that delivers a flavorful and succulent dish. This stew is perfect for a rainy winter night that will fill your home with the fragrant spices of the Maghreb.
Prep time: 10 minutes
Cook time: 20 - 25 minutes
Large Straight sided Sauté Pan with lid
- 4 Merguez Sausages
- 2 Tbsp Olive Oil
- 1.5 cups Yellow or White Onion, chopped
- 2 Tbsp Garlic, minced fine
- 2 Tbsp Fresh Ginger, grated fine
- 1 Tbsp Spice Tribe Marrakesh Sitar
- 1 - 15 oz can Chopped Tomatoes
- 1 cup Chicken Broth
- Salt to taste
- 2 - 14.5 oz cans Chickpeas, drained
- Feta Cheese and Cilantro, Mint or Parsley for garnish
- Heat oil to medium and add sausages. Brown about 2-3 minutes on each side. Remove from pan and set to the side (note: the sausage will not be cooked through at this point).
- Add onions to pan, sauté until beginning to get transluscent, about 3-4 minutes.
- Add garlic and ginger and sauté one minute. Add Marrakesh Sitar and chopped tomatoes. Stir well.
- Stir in chicken broth and add salt to taste. Bring mixture back to a simmer.
- Add chick peas; stir to combine.
- Nestle sausages into stew mixture. Place on lid and simmer for 5 minutes (sausages will cook through rather quickly).
- Spoon stew into a shallow soup bowl and garnish with Feta cheese and herbs. Enjoy!