Moroccan Lamb Sausage and Chickpea Tagine
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 people
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Calories
440 kcal
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Course
Main Course
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Cuisine
Moroccan, North African
Moroccan Lamb Sausage and Chickpea Tagine
Description
The Moroccan Lamb Sausage and Chickpea Tagine recipe highlights lamb sausages cooked with sautéed onions and red peppers, enriched with warm spices including cinnamon, cumin, paprika, and chili flakes. Garlic and chopped dates give depth and a subtle sweetness to the tomato and chickpea stew, which is simmered together to meld flavors thoroughly. The dish gets a fresh finish with coriander stirred in at the end and as a garnish.
The overall texture balances the firmness of browned sausages with the softness of cooked vegetables and chickpeas, resulting in a comforting dish. Slow simmering allows the spices to permeate the ingredients, creating a harmonious blend of savory and sweet flavors without overpowering heat.
Serving suggestions include mash, couscous, bulgur wheat, or flatbreads, each absorbing the flavorful sauce well and offering complementary textures. This versatility makes it suitable for dinner with family or as part of a larger meal.
Nutritive details are approximate and meant mainly as a guideline. The dish can be adapted by adjusting spice levels or choice of starch serving to personal preference.
Ingredients
- 2 tablespoons olive oil or rapeseed oil
- 8 lamb sausages
- 2 onion sliced
- 1 red pepper sliced
- 3 cloves garlic crushed
- 1 cassia cinnamon or 1 teaspoon ground cinnamon, stick form
- 2 teaspoons cumin ground
- 1 teaspoon chili flakes
- 2 teaspoons paprika ground
- 400 g canned chopped tomatoes
- 6 dates finely chopped, stoneless
- 400 g chickpeas don’t drain!, canned
- salt
- black pepper
- 2 tablespoons Coriander plus extra for garnish, chopped
- potato mashed; to serve; or couscous, bulgur wheat, or flatbreads
- couscous
- bulgur wheat
- flatbread
Instructions
- 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.
- 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.
- 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.
- 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.
- When the tagine is ready, stir in the chopped coriander.
- Sprinkle over a little coriander for garnish and serve with mashed potatoes, couscous, bulgur wheat, flatbreads or pittas
Notes
- The nutrition information provided is approximate and should be used as a general guideline only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 38g | 13% |
| Protein | 36g | 72% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 89mg | 30% |
| Sodium | 514mg | 21% |
| Potassium | 1098mg | 23% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 1830IU | 37% |
| Vitamin C | 52mg | 58% |
| Calcium | 120mg | 12% |
| Iron | 6.4mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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