Mediterranean Sausage Ragoût

Mediterranean Sausage Ragoût
Photo by Scott Phillips


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

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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