Warming and absolutely delicious, this tomato and chickpea stew utilises our delicious house-made lamb sausages. Ras el hanout is used to bring a gentle spice to this winter-warmer. Serve with yoghurt, rice or some crusty bread to soak up all the beautiful sauce. It’s a great recipe reheated so make a big batch and enjoy it for lunch.
1 eggplant, diced
500g lamb sausages
1 onion, finely chopped
3 garlic cloves, finely chopped
2 red capsicums, diced
2 tsp ras el hanout (Middle Eastern spice blend)
400g tinned tomatoes
400g tinned chickpeas, drained
Coriander and mint to garnish
Preheat the oven to 200 degrees celsius.
Drizzle the eggplant with olive oil and season with salt and pepper, before placing on a tray in the oven.
Place a heavy based frypan on medium heat and fry the sausages until browned. Set aside.
In the same pan, add in 3 tbsp olive oil and once hot, add in the onion and garlic and cook on low for 5 minutes.
Add in the capsicum and cook for another couple of minutes.
Then add in the ras el hanout and fry off until aromatic, before adding in the tomatoes, chickpeas and cooked eggplant.
Half fill the tomato tin with water and add it to the pan.
Bring to the boil and reduce to a simmer and cook for 10 minutes.
Return the sausages back and place in the preheated oven.