Oven Braised Merguez Sausage and Chickpea Tagine

Co-written/made by Michael Siminoff.

Leo’s Take: Simple ingredients with a great flavor. This is served great with a toasted baguette.

Ingredients:

• 1/2 red onion diced

• 2 garlic cloves sliced thin

• 1 tbsp Aleppo chili

• 1.5 tsp cumin

• 3-4 merguez sausage

• 1 can chickpeas

• 1/4 - 1/3 cup chicken broth

• 1 medium tomato diced

• 1/4 cup feta diced

• 2 tbsp plain Greek yogurt

• 1/4 cup shredded mint

• Pinch salt

• Pinch pepper
  

Instructions:

1. Preheat oven to 400

2. Prep: dice red onion, garlic, dried chile

3. Cut merguez into 1/3rds

4. Heat olive oil in a heavy oven-safe skillet, once hot add merguez turning till all sides brown (5min), set aside

5. Add onion, garlic, chili, cumin, and sauté until onion is soft 3-5 min on med heat

6. Add drained chickpeas (one can per three merguez)

7. Add enough chicken broth to cover the bottom of the skillet

8. Add salt and pepper (generous)

9. Add merguez…stir and put the skillet in oven

10. In 5 minutes add one diced ripe tomato

11. In 5 more min add diced feta

12. Total of 15 min remove from oven

13. Plate in a low and wide bowl with chickpeas on the bottom and merguez on top.

14. Add a dollop of plain greek yogurt and shredded mint to garnish