Warming Merguez Sausage and Chickpea Stew

Are you wondering what is a great alternative to beef in a stew? Or perhaps you’ve been curious to know — what are merguez sausages? This recipe takes the bold, smoky flavours of beef merguez sausages and enhances them with a fragrant spice blend and a touch of sweetness. Perfect for cosy evenings, it’s hearty, warming, and just a little adventurous.

Ingredients:

• 4 beef merguez sausages, sliced into 2–3 cm rounds

• 1 tin chickpeas, drained and rinsed

• 1 large onion, thinly sliced

• 3 garlic cloves, minced

• 1 red pepper, diced

• 1 tin fire-roasted diced tomatoes

• 500ml beef or vegetable stock

• 1 tsp smoked paprika

• ½ tsp ground cinnamon

• 1 tsp ground cumin

• ½ tsp ground coriander

• 1 tbsp olive oil

• Salt and freshly ground black pepper, to taste

• Fresh coriander (cilantro) for garnish

Optional Twist:

• A handful of pitted green olives or a squeeze of lemon juice adds brightness at the end.

Method:

1. Heat the olive oil in a large saucepan over medium heat. Sauté the onion and garlic until fragrant and lightly golden.

2. Add the sliced merguez sausages and cook until browned on all sides.

3. Stir in the red pepper and spices (smoked paprika, cinnamon, cumin, coriander) and cook for 1–2 minutes to release their aroma.

4. Pour in the fire-roasted tomatoes, stock, and chickpeas. Season with salt and pepper.

5. Bring to a gentle boil, then reduce the heat and simmer uncovered for 25–30 minutes, allowing the stew to thicken slightly.

6. Taste and adjust seasoning. Add a squeeze of lemon or some olives if desired.

7. Garnish with fresh coriander and serve with warm crusty bread, couscous, or roasted vegetables.

Chef’s Tip:

For a richer flavour, brown the sausages first, remove them, and sauté the vegetables in the sausage fat before returning the meat to the pot.

Your Copas Beef Boxes incorporate these fabulous and tasty Merguez sausages.  Take a further look here at our Regular and Premium beef boxes.