LAMB MERGUEZ BUTTERNUT SQUASH & CHICKPEAS TAJINE

A mouthwatering Moroccan spicy lamb sausage “Merguez “ Tajine. With roasted butternut squash, chickpeas and a combination of spices. Simple and healthy!

For meatless version, just omit the Merguez, as the chickpeas are extremely tasty on their own.

 What you need

• 1 Cup dried chickpeas, soaked overnight in plenty of water

• 1 Large Butternut squash, peeled deseeded and chopped into large chunks

• 4 Tablespoon of extra virgin olive oil 

• 2 White onions, thinly sliced

• 2 Garlic cloves, chopped

• 1 Tablespoon of Harissa

• 12 oz of tomato Pomì  (puréed and strained tomatoes)

• 2 Cups of water or vegetables stock

• 1 lb of Merguez (Moroccan sausages)

• 1 Bouquet of 2 Fresh Bay leaves, several sprigs of fresh thyme

• 2 Teaspoon ground ginger

• 2 Teaspoon of cumin

• 1/2  Preserved lemon, skin only, washed, julienned

• Sea salt and freshly ground pepper to taste.

  Garnish

• Fresh coriander leaves

How to make it

Drain the chickpeas, put them in a large saucepan, and cover with plenty of water. Bring the water to a boil, reduce the heat,  and simmer for roughly 45 minutes or until the chickpeas are soft but still have a bite to them. Drain them and refresh under cold running water. Remove any loose skins.

Heat oven to 375 degrees. Put the Butternut on a baking sheet lined with baking parchment paper, drizzle over 2 tbsp olive oil, season with salt/pepper and roast for 30 mins or until soft. Set aside.

Oven to 375°. Place the Merguez on a baking sheet and bake until cooked through, about 20 minutes. Remove from oven and Keep warm.

Meanwhile, heat the olive oil in a tajine or casserole dish. Add onions and cook on a low heat for about 15 min, stirring every so often, until caramelized then add garlic, pinch of salt and cook for 2 more minutes. Add the tomatoes, harissa, cumin, ginger, water, bouquet and bring to a boil, then reduce the heat. 

Toss in the chickpeas, add the preserved lemon and cover with a lid. Bring to a gentle simmer, stirring occasionally to allow the flavors to mingle about 15 min. Stir in the squash and simmer for another 8 min.

Season with sea salt and freshly ground pepper to taste. Just before serving top it with sausages and sprinkle some coriander leaves.

Bon appétit!

Number of servings (Yield) : 6

 NOTE

You can use 14 oz (1 can) cooked chickpeas instead, drained and rinse under cold water. 

Peeling butternut squash it’s an option.