Mediterranean Sausage Ragoût

Mediterranean Sausage Ragoût
Photo by Scott Phillips


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