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 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 garbanzo beans 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 garbanzo beans 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.