- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Melissa Rubel Jacobson was inspired to create this dish by the Middle Eastern combination of spiced lamb and yogurt. She uses merguez (a hot North African sausage made with lamb, or sometimes beef) as a quick way to get that spiced-meat flavor, then braises the sausage with chickpeas and spices.
Ingredient:
- 2 tablespoons extra-virgin olive oil
- 1 pound merguez sausage or andouille, cut into 5-inch lengths
- 1 red onion, cut into 1/4-inch dice
- 1 large garlic clove, minced
- 1/2 teaspoon ground cumin
- Two 15-ounce cans chickpeas, drained and rinsed
- Kosher salt and freshly ground pepper
- 1/3 cup chicken stock or low-sodium broth
- 1/2 cup plain yogurt
- 2 tablespoons finely shredded mint leaves
