Name: Chickpea and merguez stew with chilli garlic oil
Total time: 2 h 30 min
Yield: Serves 6
Ingredients: 300g dried chickpeas in fridge overnight; olive oil; 2 onions finely chopped; 6 cloves garlic very thinly sliced; 3 sticks celery finely chopped; 5 carrots peeled and finely diced; a few sprigs thyme; 1 tbsp tomato purée; 200ml white wine; 500ml chicken stock; 12 merguez sausages; extra virgin olive oil; 1 tbsp dried chilli flakes; handful flat-leaf parsley roughly chopped

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Chickpea and merguez stew with chilli garlic oil

Chickpea and merguez stew with chilli garlic oil

Published: March 25, 2015 at 3:08 PM

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Serves 6

A little effort

Total time: 2 hrs and 30 mins

+ soaking time

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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.

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Alternatives

Complete the dish

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

Ingredients

Nutrition

300g dried chickpeas

in fridge overnight
olive oil
2 onions

finely chopped
6 cloves garlic

very thinly sliced
3 sticks celery

finely chopped
5 carrots

peeled and finely diced
a few sprigs thyme
1 tbsp tomato purée
200ml white wine
500ml chicken stock
12 merguez sausages
extra virgin olive oil
1 tbsp dried chilli flakes
handful flat-leaf parsley

roughly chopped

Nutrition: per serving

kcal760
fat48.5g
carbs45.5g
fibre9.5g
protein31.2g
salt2.6g

Method

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.

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