Directions

1. Preheat the Bravo to 400°F. Add olive oil into the baking pan and add sausage. Broil, turning occasionally until browned all over, about 5 min. Transfer the merguez to a plate.
2. Add red onion, garlic, and cumin to pan. Cook until the onions are soft, about 3 min.
3. Stir in chickpeas and season with salt and pepper. Return sausage and any juices to pan. Add chicken stock. Lower Bravo to 300°F. Cook for 15 minutes until merguez is cooked through.
4. Spoon chickpeas into shallow bowls and top with the merguez sausage. Spoon yogurt over the top, sprinkle with shredded mint, and serve.