Oven-Braised Chickpeas and Merguez with Yogurt and Mint

Author

NuWave

Servings

9

Category

Main Dishes

Ingredients

• 2 T extra-virgin olive oil
• 1 lb. merguez sausage cut into 5-inch lengths
• 1 red onion, cut into 1/4-inch dice
• 1 large garlic clove, minced
• ½ t ground cumin
• 2-oz cans chickpeas, drained and rinsed
• sea salt to taste
• fresh ground pepper to taste
• ⅓ c chicken stock
• ½ c plain yogurt
• 2 T finely shredded mint leaves

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.