Spicy Sausage Tagine

Prep time: 50 mins | Serves: 4-6

Ingredients: ‍ ‍

• 500g spicy sausages (lamb or pork), cut into chunks

• 20g olive oil

• 150g onion, finely sliced

• 10g garlic, minced

• 10g fresh ginger, grated

• 5g ground cumin

• 5g ground coriander

• 5g smoked paprika

• 3g cinnamon

• 2g chilli flakes

• 400g chopped tomatoes (tinned)

• 200g chickpeas (drained weight)

• 150g red pepper, sliced

• 100g dried apricots, halved

• 300g chicken stock

• 6g sea salt

• 2g freshly ground black pepper

• 15g fresh coriander, chopped (to finish)

Method:

1. Heat the olive oil in a large pan or tagine over medium-high heat.

2. Add the sausage pieces and brown on all sides for 6–8 minutes until nicely coloured. Remove and set aside.

3. In the same pan, add the onion and cook for 5–7 minutes until soft and slightly caramelised.

4. Add the garlic and ginger, cooking for 1–2 minutes until fragrant.

5. Stir in the cumin, coriander, smoked paprika, cinnamon and chilli flakes, cooking for 1 minute to release their aromas.

6. Pour in the chopped tomatoes and stir well, scraping up any browned bits from the pan.

7. Add the chickpeas, red pepper, dried apricots and chicken stock. Return the sausages to the pan.

8. Bring to a gentle simmer, then cover and cook for 25–30 minutes until the sauce is rich and slightly thickened.

9. Remove the lid for the final 5–10 minutes if needed to reduce the sauce further.

10. Stir through the fresh coriander just before serving. Serve hot with couscous, rice or flatbreads.

Storage:

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently until piping hot. Suitable for freezing for up to 1 month.