Moroccan Sausage & Chickpea Stew

Moroccan Sausage & Chickpea Stew Moroccan Sausage & Chickpea Stew

method

Spray your Joe's sausages with Fry Light or similar and cook in a large frying pan until they start to brown.  

Add onions and a splash of water to stop them sticking to the pan, fry for 4-5 minutes until the onions begin to soften. Then add the garlic, peppers and carrot and fry for 1 -2 mins.

Next add the Ras el Hanout Paste and smoked paprika and another small splash of water. Give a mix and cook for a minute or two.

Add the tomatoes, salt and honey. Mix and simmer for around 10 minutes. Next add the chickpeas and spinach and cook for another 5 minutes (you can add a little water if you think it needs to be a little more saucy). Add coriander, lemon and black pepper and cook for another few minutes.  When the chickpeas are cooked, turn up the heat.

Make a small well in one quarter of the pan. Quickly crack in one egg. Repeat this in each quarter of the pan, cover and cook on high until the whites of the egg are cooked but the yolks are still nice and runny (around 3 mins). Serve in a nice big bowl, and top with fresh coriander and a slice of lemon.

serving suggestion

You can also top it with a scattered teaspoon of harrisa or with some fat free natural yoghurt with harissa swirled in.

Recipe kindly provided by Laura's Skinny Kitchen


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3 ratings
Feeds 4 people Serves 4   Cook in 25 mins Cook in 25mins

ingredients

6 x Joe's Sausages
1 large onion, finely chopped
3 cloves of garlic, peeled and finely chopped
2 peppers, deseeded and sliced
2 carrots, peeled and finely diced
1 heaped tsp Ras el hanout Paste
1 tsp smoked paprika
2 x tin of chopped tomatoes
1 tsp salt
1 tsp honey
1 x 300g tin of chickpeas
Couple of large handfuls of spinach, shredded
Large handful of fresh coriander, shredded
1 lemon, quartered
4 x eggs
Harissa to serve, optional
Natural Yoghurt to serve, optional

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