Moroccan vegetable and sausage stew
(from Elyce123’s recipe box)
Source: delicious. February 2006
Prep time: 5 minutes
Cook time: 35 minutes
Serves 4 people
Categories: February
Ingredients
- 1 tbsp vegetable oil
- 400g thin lamb sausages or pork chipolatas
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- 1 tbsp Moroccan seasoning
- 2 large carrots, quartered
- 3 baby parsnips, quartered
- 375ml fresh chicken stock, hot
- 400g chopped tomatoes
- 410g chickpeas, drained and rinsed
- good handful of chopped fresh mint, plus extra leaves to serve
Directions
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Put the oil in a large, deep frying pan over a medium heat. When hot, fry the sausages for 8-10 minutes, turning, until golden. Lift out with a slotted spoon and set aside.
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Remove any excess fat from the pan. Reduce the heat slightly and add the onion. Cook for 5 minutes, stirring, until softened. Stir in the garlic and Moroccan seasoning and cook for 1 minute. Add the carrots, parsnips, stock and tomatoes and bring to the boil. Cover and simmer for 15 minutes, or until just tender.
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Stir in the chickpeas and sausages. Cook for 5 minutes, or until the sausages are cooked through. Season, then stir in the chopped mint. Divide between bowls and scatter with mint leaves to serve.