Chickpea and merguez stew with chilli garlic oil

Chickpea and merguez stew with chilli garlic oil

  • serves 6
  • A little effort

This recipe for chickpea and merguez stew with chilli garlic oil packed with flavour and is a great way to use up a can of chickpeas.Good butchers and larger supermarkets will sell spicy lamb merguez sausages, or you could substitute cooking chorizo sausages if you like.


Try this chickpea and sausage stew, then check out our vegetarian stew.



  • dried chickpeas 300g, in fridge overnight
  • olive oil
  • onions 2, finely chopped
  • garlic 6 cloves, very thinly sliced
  • celery 3 sticks, finely chopped
  • carrots 5, peeled and finely diced
  • thyme a few sprigs
  • tomato purée 1 tbsp
  • white wine 200ml
  • chicken stock 500ml
  • merguez sausages 12
  • extra virgin olive oil
  • dried chilli flakes 1 tbsp
  • flat-leaf parsley handful, roughly chopped


  • Step 1

    Drain and rinse the soaked chickpeas. Put 2 tbsp olive oil in a large casserole dish or saucepan and tip in the onion, half the garlic, celery and carrots. Cook the veg for 15 minutes or until tender. Add the thyme and tomato purée. Cook for 1 minute more. Pour over the wine and bubble down for a few minutes. Add the chickpeas and chicken stock. Top up with 1 litre cold water so chickpeas are covered and bring to a boil. Skim off any scum that comes to the surface. Turn down the heat and simmer for 1½-2 hours, or until chickpeas are soft, adding a little more water if they look like they are drying out.

  • Step 2

    Brown the sausages all over in a little oil, slice into chuncks then add to the chickpeas. Cover the pot and cook for 20 minutes more, until the sausages are cooked through. Take off the lid and simmer until liquid has thickened and reduced.

  • Step 3

    Meanwhile, add 125ml extra virgin olive oil to a saucepan. Scatter in the chilli flakes and remaining garlic. Warm over a low heat for about 10 minutes or until the garlic is completely softened, taking care not to let it burn. Season and stir through the parsley. Spoon the stew into bowls and drizzle over the spicy oil.

Nutritional Information

  • Kcals 760
  • Fat 48.5g
  • Carbs 45.5g
  • Fibre 9.5g
  • Protein 31.2g
  • Salt 2.6g