Merguez Sausages with Crispy Chickpeas and Preserved Lemon Yogurt

Ingredients

• 2 x 400g tins chickpeas, drained
• 3 tbsp olive oil, plus extra to fry
• 1 tsp fennel seeds, crushed
• ½ tsp cumin seeds, crushed
• 1 tsp coriander seeds, crushed
• 1 tsp smoked paprika
• 2 large tomatoes, chopped
• ½ cucumber, halved lengthways, seeds scraped out and chopped
• ½ small onion, chopped
• 1 tsp sea salt
• 8 merguez sausages
• 1 tbsp rose harissa (optional)
• Bunch coriander, finely chopped

Preparation

1. 1Heat the oven to 180°C fan/gas 6. Put the chickpeas in a large baking dish, ideally all in a single layer, then add the olive oil, spices and a pinch of salt and pepper. Toss to coat, then roast for 45 minutes, stirring occasionally.
2. 2Meanwhile, put the tomatoes, cucumber and onion in a sieve and sprinkle with the salt. Toss, then set aside in the sink to drain.
3. 3Mix all the yogurt ingredients, then taste for seasoning – you may want to add more salt or preserved lemon brine. Set aside.
4. 4Put a wide frying or griddle pan over a medium heat and add a drizzle of oil. Add the sausages in a single layer and cook, turning regularly, for 15-20 minutes.
5. 5Remove the chickpeas from the oven and stir in the harissa (if using). Add the tomatoes, cucumber and onion, sprinkle over the coriander and stir. Serve the sausages with a pile of the chickpea mixture, some yogurt and extra mint leaves.