This North African inspired meal stars lamb merguez sausage and hearty (healthy!) chickpeas, warmed in your sausage pan for max crispiness and flavor. Our house-made chermoula, an aromatic herb sauce, adds an extra fresh kick.
Active Time: 15 minutes
Total Time: 20 minutes
What You Get
Cooked chickpeas (garbanzo beans)
Sonoma County Meat Co. lamb merguez sausage
Chermoula herb sauce
What You’ll Need
Heat a pan over medium-high heat. Add a glug of oil and cook sausages with a few sprigs of oregano until browned on all sides and cooked through; the sausages should be firm and juices should run clear if pierced with a sharp knife.
While sausages cook, get the side salad ready. Chop carrot into bite-sized pieces and add it to a bowl with the arugula. Toss with the juice from half a lemon, a glug of olive oil and a pinch of salt, then taste and adjust (we often add a bit more salt). Slice the remaining lemon half into quarters.
Remove sausages to a plate, and pour drained chickpeas into the sausage pan, stirring to pick up all the pan drippings and warm the chickpeas through (feel free to taste one for temperature). Cook for a few minutes, then add warmed chickpeas to the serving plate alongside sausages. Sprinkle a few more oregano leaves over the top and serve with the salad, chermoula, and lemon wedges on the side.