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.
Serves 6
Ingredients
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
Method
- 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.
- Cook for 30 minutes.
- Garnish with mint and coriander.
