Sausages

Sausages with chickpeas on toast

Ingredients
For the chickpeas
dash olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
2 tsp harissa paste
1 lemon, juice and zest only
1 x 400g/14½oz can chickpeas, drained and rinsed
150ml/5¼fl oz chicken stock
1 tbsp chopped fresh parsley
For the toast
4 pieces sourdough bread
dash olive oil
8 grilled merguez sausages, cooked and kept warm

Sausages

Method
Heat the olive oil in a pan and add the onion. Fry the onion for five minutes or so until softened, but not browned.

Add the garlic, harissa, lemon juice and lemon zest and cook for a further three minutes.

Add the chickpeas and stock, bring gently to the boil and simmer for five minutes. Sprinkle over the chopped parsley.

Meanwhile, for the toast, heat a griddle pan until hot. Brush the bread with olive oil and griddle for two minutes on each side.

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Serve the chickpeas on the griddled bread, with the merguez sausages arranged on top.

Source: Spar

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