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Baharat Merguez Stew
Baharat Merguez Stew
Nick Hook
Rated 4.5 stars by 2 users
Category
Lamb
Servings
3
Prep Time
10 minutes
Cook Time
30 minutes
A deliciously easy one pot wonder for these winter months - serve with some delicious warmed crusty bread and butter. A perfect mid week supper for the whole family!
Ingredients
-
Meguez Sausages 7 Sausages chopped into quarters (we love the Sausages from John Davidsons Butchers)
-
Chickpeas 2 Tins
-
Tomatoes 8 quartered
- Garlic head, cut in half
- One large onion sliced
-
3 Sweet Peppers sliced
-
400ml Chicken stock
-
Dash of Vinegar
-
Mint sauce (optional)
-
A Good Handful of Dried apricots, roughly chopped
-
Baharat seasoning
- Chopped herbs
- Honey
- Chilli flakes
- Full fat plain yoghurt
-
Drizzle of chimmichuri (Simply made by mixing our Gaucho Seasoning with Oil)
- Olive oil
- Salt and pepper to taste
Directions
Cut tomatoes and garlic bulb for roasting tin cover in Olive Oil and salt and roast for about 35 to 40 minutes until blackened and soft and lovely.
Meanwhile, brown of your sausages in a little Olive Oil until all of the lovely sausagy-fat comes out, remove them and then soften your onions and sliced peppers in the existing oil/fat.
To 400 ml of chicken stock, add 1 tablespoon of the Baharat spice rub, 2 teaspoons of mint sauce, a squeeze of honey, and a handful of chopped apricots, set aside until your tomatoes are lovely and blackened, then add them to the pan of red peppers along with your chopped up sausages
Next add the two tins of chickpeas, a generous pinch of chilli flakes and your stock. Simmer over a medium heat so the stock reduces and the sausages finish cooking (take to 75c internal) and all the delicious flavours have combined. Season to taste and finish with chopped fresh herbs, yoghurt and a good drizzle of chimichurri!
Serve with crusty bread or flatbread or whatever it’s up to you…go grab that big spoon and tuck in!