Mediterranean Sausage Ragoût

Mediterranean Sausage Ragoût
Photo by Scott Phillips


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

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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