Mediterranean Sausage Ragoût

Mediterranean Sausage Ragoût
Photo by Scott Phillips


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

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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