Mediterranean Sausage Ragoût

Mediterranean Sausage Ragoût
Photo by Scott Phillips

Ingredients

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

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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