This rich, lightly spiced tagine is just the thing for March—warming but not heavy, and packed with flavour.

The smoky, spiced Merguez sausages (or a good-quality spicy pork alternative) bring out the bright red fruit and subtle spice in the Grenache, while the chickpeas add a lovely bit of texture. The best part? The ingredients won’t break the bank, and it’s one-pot cooking at its finest—bold flavours, minimal effort, and barely any washing up.

Even better, get 10% off this month with code WILLGREN at the checkout. A perfect match in every way.

Merguez Sausage & Chickpea Tagine (Serves 4)

Ingredients:

• 6 Merguez sausages (or good-quality spicy pork sausages)
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• 1 tin (400g) chickpeas, drained and rinsed
• 1 tin (400g) chopped tomatoes
• 200ml chicken or vegetable stock
• 1 tbsp harissa paste (adjust to taste)
• 1 tbsp tomato purée
• ½ tsp dried oregano
• ½ tsp salt (adjust to taste)
• Black pepper, to taste
• ½ lemon, juice only
• Small handful fresh coriander or parsley, chopped

To serve:

• Couscous or crusty bread
• Greek yoghurt (optional, for a cooling contrast)

Method:

1. Brown the sausages:
   • Heat 1 tbsp olive oil in a large pan or casserole dish over medium heat.
   • Fry the sausages for 4–5 minutes, turning until browned all over. Remove and set aside.


2. Sauté the onions and spices:
   • In the same pan, add the onion and cook for 5 minutes until softened.
   • Add the garlic, cumin, smoked paprika, and cinnamon, stirring for 1 minute until fragrant.


3. Build the sauce:
   • Stir in the tomato purée and cook for 1 minute.
   • Add the chopped tomatoes, chickpeas, stock, harissa, oregano, salt, and black pepper.
   • Bring to a simmer.


4. Simmer and finish:
   • Return the sausages to the pan, nestling them into the sauce.
   • Cover and simmer gently for 20 minutes, stirring occasionally.
   • Squeeze in the lemon juice, taste, and adjust seasoning if needed.


5. Serve:
   • Scatter with fresh coriander or parsley.
   • Serve with fluffy couscous or crusty bread, and a spoonful of Greek yoghurt if you like a cooling contrast.