Mediterranean Sausage Ragoût

Mediterranean Sausage Ragoût
Photo by Scott Phillips


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

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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