Create a speedier tagine that is still big on flavour by using lamb sausages. This makes a lovely family meal and very satisfying leftovers (if there are any!).
At a glance
Approx 30 minutes
Serves 4 - 6 people
2 tablespoons olive oil
8 Ziggys Lamb Honey & Rosemary Sausages
2 onions sliced
1 red capcsicum, sliced
3 cloves garlic, crushed
1 stick cinnamon (or 1 teaspoon ground cinnamon)
2 teaspoons ground cumin
1 teaspoon chilli flakes
2 teaspoons ground paprika
400g Fiamma Mashed Tomatoes
6 stoneless dates finely chopped
400 g tin chickpeas (not drained)
Salt and pepper to taste
Sweet potato (mashed) for serving
Put the oil in a large pan and heat for 1 minute. Add the sausages and brown on all sides. Remove the sausages from the pan and set aside on a plate.
Turn the heat down and add the onions and capsicum to the pan. Cover with a lid and cook for 3 minutes until softened, but not brown. Stir occasionally.
Remove the lid and add the garlic, cinnamon, cumin, chilli and paprika. Cook for 2 minutes. Add a splash of water if it gets too dry.
Add the sausages back in, plus the chopped tomatoes, dates and chickpeas (including the chickpea water) and add salt and pepper to taste. Turn the heat up and bring to the boil, then put the lid on and turn down low.
Cook for 15 minutes stirring occasionally.
Sprinkle over a little coriander for garnish and serve with the mashed sweet potatoes.