Mediterranean Sausage Ragoût

Mediterranean Sausage Ragoût
Photo by Scott Phillips


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