This Moroccan-style skillet cooks spiced sausage with chickpeas and tomato into a smoky supper.
14 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the merguez into thick slices, drain the chickpeas, and slice the onion into half-moons.
Sear the merguez in a wide pan for 6 minutes, leaving its fat in the pan.
Cook the onion in the same pan for 5 minutes, keeping the heat at medium so the spices open in the fat.
Add the tomato and cook for 6 minutes; when the sauce begins to thicken, add the chickpeas.
Cook the chickpeas and merguez together for 10 minutes, adding a little hot water if the bottom of the pan dries out.
💡 Tip: Searing the merguez first keeps the inside juicy while leaving its fat in the pan.
🍽️ Serving suggestion: Serve the pan hot, sprinkled with parsley, with couscous on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~344
kcal calories
16
g protein
24
g carbs
18
g fat
7.3g
Sugar
8.7g
Fiber
10.7mg
Sodium
0.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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