Mediterranean Sausage Ragoût

Mediterranean Sausage Ragoût
Photo by Scott Phillips


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

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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