Merguez sausages with chickpeas on toast
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Something for the Weekend
Method
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Heat the olive oil in a pan and add the onion. Fry the onion for five minutes or so until softened, but not browned.
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Add the garlic, harissa, lemon juice and lemon zest and cook for a further three minutes.
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Add the chickpeas and stock, bring gently to the boil and simmer for five minutes. Sprinkle over the chopped parsley.
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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.
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
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