Categories: February

Ingredients

• 1 tbsp vegetable oil
• 400g thin lamb sausages or pork chipolatas
• 1 onion, thinly sliced
• 2 garlic cloves, crushed
• 1 tbsp Moroccan seasoning
• 2 large carrots, quartered
• 3 baby parsnips, quartered
• 375ml fresh chicken stock, hot
• 400g chopped tomatoes
• 410g chickpeas, drained and rinsed
• good handful of chopped fresh mint, plus extra leaves to serve

Directions

1. Put the oil in a large, deep frying pan over a medium heat. When hot, fry the sausages for 8-10 minutes, turning, until golden. Lift out with a slotted spoon and set aside.

2. Remove any excess fat from the pan. Reduce the heat slightly and add the onion. Cook for 5 minutes, stirring, until softened. Stir in the garlic and Moroccan seasoning and cook for 1 minute. Add the carrots, parsnips, stock and tomatoes and bring to the boil. Cover and simmer for 15 minutes, or until just tender.

3. Stir in the chickpeas and sausages. Cook for 5 minutes, or until the sausages are cooked through. Season, then stir in the chopped mint. Divide between bowls and scatter with mint leaves to serve.

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