Moroccan Lamb Sausage and Chickpea Tagine


  • 2T olive oil
  • 8 lamb sausages
  • 2 sliced onions
  • 1 sliced red bell pepper
  • 3 minced garlic cloves
  • 1t cinnamon
  • 2t cumin
  • 1t red pepper flakes
  • 1t paprika
  • 14oz can diced tomatoes
  • 14oz can chickpea
  • 5 chopped figs


  1. Heat oil in a dutch oven. Add sausages and brown on all sides, and then set sausages aside on a plate.
  2. Turn heat to medium-low, and add peppers and onions. Cook or about 3 minutes with the lid on.
  3. Add the garlic, cinnamon, cumin, red pepper flakes, and paprika, cooking for about 2 minutes.
  4. Return sausages to the pan, then add the tomatoes, figs, and chickpeas (INCLUDING the chickpea water...weird!). Turn up heat and bring to a boil. Turn the heat back down, put the lid back on, and simmer for 15 minutes.
  5. Serve over rice (or with pita) and enjoy!


The above recipe makes the tagine a bit more soupy than we were expecting, but having some pita to soak up the extra juices? No more problem. A great – and surprisingly quick to put together – meal!

Adapted or sourced from: