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Moroccan vegetable & sausage stew
Moroccan vegetable & sausage stew
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Exciting twist: Use sausages as the star in this speedy Moroccan stew.
Ingredients:
  • 36.80 gm vegetable oil
  • 400g thin lamb sausages (preferably chipolatas)
  • 1 onion, thinly sliced
  • 2 garlic cloves, crushed
  • 20.00 ml Moroccan spice paste*
  • 1 cinnamon stick
  • 2 large carrots, peeled, chopped
  • 3 small parsnips, chopped
  • 375ml chicken stock
  • 400g canned chopped tomatoes
  • 400g canned chickpeas, drained
  • Fresh mint leaves, roughly chopped
Instructions:
  • In a large, deep frypan over medium heat, heat half of the oil. Cook the sausages for 5-6 minutes, turning occasionally, until golden all over. Remove from the pan and set aside. If not using chipolatas, cut the cooked sausages into 4-5cm lengths.
  • Pour in the rest of the oil and sauté the onion and garlic over medium-low heat for 3 minutes, or until softened without browning. Add the paste, cinnamon, carrots, and parsnips while stirring.
  • Pour in the stock and tomatoes, bring to a boil, then let it simmer gently for 15 minutes until the veggies are tender.
  • Combine the chickpeas and sausages and simmer for 5 minutes, or until sausages are fully cooked.
  • Ladle the flavorful stew into 4 bowls, sprinkle fresh mint over the top, and present with a side of zesty lemon.

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