A recipe from Tarik Abdeladim, chef at Los Moros in York.
Ingredients
- 2 tbsp olive oil
- 1 large white Spanish onion peeled and finely chopped
- 2 garlic cloves peeled and finely sliced
- 1 tsp sea salt
- 1 tsp freshly ground cumin
- 1 tsp paprika
- ½ tsp ground coriander
- ½ tsp ground ginger
- ½ tsp turmeric
- ½ tsp ground chilli (or more if you like it hot)
- 1 x 400g tin chopped tomatoes
- 1 tbsp tomato puree
- 500 g merguez sausages each cut into 3 equal pieces
- 500 g drained cooked butter beans (ie from 2 x 400g cans – we use Navarrico large butter beans)
- 1 handful each flat-leaf parsley and coriander roughly chopped
- Crusty baguette to serve
Servings:
Instructions
- Heat the oil in a large, heavy-bottomed saucepan. add the onion, garlic and salt, and fry until translucent. Add the spices, cook for a further minute or two, then stir in the tomatoes, tomato puree and half a pint of water, and cook on a medium heat for 10-15 minutes.
- Throw in the chopped merguez and cook for another 15 minutes until the sausages are cooked, then add the beans and cook on a low heat until the sauce turns nice and thick.
- Adjust the seasoning to taste, stir in the chopped herbs and serve with a crusty baguette to mop up the sauce, Algerian style.
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