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Moroccan vegetable and sausage stew

Name: Moroccan vegetable and sausage stew
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoons vegetable oil; 400g thin lamb sausages (preferably chipolatas); 1 onion, thinly sliced; 2 garlic cloves, crushed; 1 tablespoon Moroccan spice paste; 1 cinnamon stick; 2 large carrots, peeled, chopped; 3 small parsnips, chopped; 1 1/2 cups (375ml) Chicken Style Liquid Stock; 400g canned chopped tomatoes; 400g canned chickpeas, drained; Roughly chopped mint, to serve; Lemon wedges to serve

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by Valli Little

delicious. team

Oct 03, 2015

Ingredients (13)

2 tablespoons vegetable oil
400g thin lamb sausages (preferably chipolatas)
1 onion, thinly sliced
2 garlic cloves, crushed
1 tablespoon Moroccan spice paste
1 cinnamon stick
2 large carrots, peeled, chopped
3 small parsnips, chopped
1 1/2 cups (375ml) Massel Chicken Style Liquid Stock
400g canned chopped tomatoes
400g canned chickpeas, drained
Roughly chopped mint, to serve
Lemon wedges to serve

Method

1.

Heat half the oil in a large, deep frypan over medium heat and cook the sausages, turning for 5-6 minutes until golden all over, then set aside. If not using chipolatas, cut the cooked sausages into 4-5cm lengths.
2.

Add the remaining oil to pan, reduce heat to medium-low and cook onion and garlic for 3 minutes or until soft but not browned. Stir in paste, cinnamon, carrots and parsnips.
3.

Add the stock and tomatoes, bring to the boil, then simmer over medium-low heat for 15 minutes or until vegetables are just tender.
4.

Add the chickpeas and sausages and cook for 5 minutes or until sausages are cooked through.
5.

Divide the stew among 4 bowls, scatter over mint and serve with lemon.