Mediterranean Sausage Ragoût

Mediterranean Sausage Ragoût
Photo by Scott Phillips


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