Description
A quick and easy one-pan dinner filled with Moroccan flavours from the harissa spices and the lamb merguez sausages.
Ingredients
Scale
- 1/2 Small Red Onion, thinly sliced
- 3 tbsp BRITA Filtered Water
- 1 1/2 tbsp White Wine Vinegar
- 1 x 400g (8 oz) Tin Chickpeas
- 3 Small or 2 Large Pointed Red Peppers, deseeded and halved
- 1/2 tbsp Harissa Spice Mix (I get mine from Sainsbury’s)
- 1 tbsp Extra Virgin Olive Oil
- Sea Salt
- Freshly Ground Black Pepper
- 4 Merguez Sausages, halved
- Small Handful Fresh Mint
Instructions
- Pre-heat the oven to 200 degrees (390 farenheit).
- To make the pickled onions, combine the onion slices, BRITA filtered water and white wine vinegar. Make sure the layers of the onion are separated and set aside while the rest of the food is cooking.
- Toss the chickpeas, drained together on a large, rimmed baking sheet with the halved peppers (if you can only find large ones, halve the halves to make smaller chunks), harissa spices, olive oil and a generous amount of sea salt and black pepper until everything is well coated.
- Roast in the oven for five minutes, before nestling in the sausage halves and continuing to cook for another 15 minutes. The sausages should be sizzling, the peppers starting to char and the chickpeas crispy.
- Drain the pickled onions and dry them well on kitchen paper. Sprinkle the onions and the mint over the traybake, and serve immediately.