Description
This merguez sausage recipe is a vibrant, hearty weeknight dinner that comes together quickly, filling your kitchen with warm, inviting aromas. It is a perfect family-friendly meal, delivering on taste and convenience even on busy schedules.
Ingredients
- 500 g merguez sausage (1.1 lb)
- 1 large onion (200 g), chopped
- 2 medium bell peppers (300 g), sliced
- 1 can diced tomatoes (400 g), undrained
- 1 can chickpeas (400 g), rinsed and drained
- 240 ml chicken or vegetable broth (1 cup)
- 15 ml olive oil (1 tbsp)
- 30 g fresh parsley or cilantro (0.25 cup), chopped
- 2.5 g smoked paprika (0.5 tsp)
- 15 g harissa paste (1 tbsp)
- 30 ml honey (2 tbsp)
- 1 lemon, cut into wedges
- 30 g toasted pistachios (0.25 cup), roughly chopped
- 10 g fresh mint leaves (2 tbsp), roughly chopped
- crusty bread or couscous, for serving
Instructions
- Brown Merguez Sausage: Heat 15 ml (1 tbsp) olive oil in a large skillet over medium-high heat until shimmering. Add merguez sausages and brown on all sides for 5-7 minutes, turning frequently, until nicely colored. Remove and set aside, leaving rendered fat in the pan.
- Saute Aromatics: Add the chopped onions and sliced bell peppers to the same skillet. Cook, stirring occasionally, for 5-8 minutes until softened and lightly caramelized, releasing their sweet aromas.
- Build the Sauce: Stir in the undrained canned diced tomatoes, 240 ml (1 cup) broth, and 2.5 g (0.5 tsp) smoked paprika (if using). Bring the mixture to a gentle simmer, allowing the flavors to begin melding.
- Simmer and Combine: Return the browned merguez sausages to the skillet. Stir in the rinsed and drained chickpeas. Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, giving all ingredients time to meld into a rich sauce. (If the sauce seems too thin after simmering, simply remove the lid and let it cook for a few extra minutes to reduce.)
- Finish and Serve: Taste the sauce and adjust seasoning as needed. Garnish generously with fresh chopped herbs (like parsley or mint), a squeeze of lemon from a wedge, and a sprinkle of toasted pistachios. Serve hot, ideally with crusty bread or fluffy couscous to soak up the delicious sauce.
Notes
For a low-carb option, serve over cauliflower rice or zucchini noodles. To boost protein, add an extra can of chickpeas or a side of steamed lentils. Look for organic merguez or use low-sodium broth and fire-roasted tomatoes for healthier eating habits. If the sauce is too thin, remove the lid and cook for a few extra minutes to reduce. No bell peppers on hand? Use sliced carrots or zucchini for a similar sweetness and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: North African
Nutrition
- Serving Size: 1 bowl (approx. 300 g)
- Calories: 450 calories
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: merguez, sausage, easy dinner, weeknight meal, hearty, North African, chickpeas, one-pot, quick, family-friendly