Mediterranean Sausage Ragoût

Mediterranean Sausage Ragoût
Photo by Scott Phillips


  • 1 lb. Italian sausages (sweet or hot)
  • 1-½ cups Marinara Sauce
  • 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
  • + 8 more ingredients
    • 1 large onion, finely chopped
    • 2 Tbs. finely chopped fresh ginger
    • Kosher salt to taste
    • 1 tsp. ground coriander
    • 1 Tbs. olive oil
    • 2 cups homemade or low-salt canned chicken broth
    • ¼ tsp. ground cinnamon
    • 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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