Mediterranean Sausage Ragoût

Mediterranean Sausage Ragoût
Photo by Scott Phillips


  • 1 large onion, finely chopped
  • ½ tsp. red chile flakes
  • Kosher salt to taste
  • 2 Tbs. finely chopped fresh ginger
  • 1 Tbs. olive oil
  • 5 medium carrots, peeled and sliced on the diagonal ¼ inch thick
  • 4 large cloves garlic, finely chopped
  • + 8 more ingredients
    • ¼ tsp. ground cinnamon
    • 2 Tbs. fresh lemon juice
    • 1 lb. Italian sausages (sweet or hot)
    • 1 tsp. ground coriander
    • 1-½ cups Marinara Sauce
    • 1 Tbs. sweet paprika
    • 2 cups homemade or low-salt canned chicken broth
    • 3 cups (two 15-½-ounce cans) cooked or canned chickpeas, rinsed

In a Dutch oven or large heavy pot, heat the olive oil over medium heat. Prick the sausages in several places so they release their fat as they cook and put them in the pot. Cook until browned well on all sides, 8 to 10 minutes. If there’s more than 2 Tbs. of fat in the pan, spoon out the extra. ...

View full recipe at Fine Cooking


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