Merguez Sausages and Chickpeas on Toast
Merguez Sausages and Chickpeas on Toast



  • Dash of olive oil
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 2 tsp harissa paste
  • 1 lemon, juice and zest only
  • 1 x 400g can of chickpeas, drained
  • 150ml chicken stock
  • 1 tbsp chopped parsley
  • 4 pieces of sourdough bread
  • Dash of olive oil
  • 8 grilled merguez sausages, cooked and kept warm
  • Fry the onion in the olive oil until softened. Add the garlic, harissa, and lemon, and cook for 3 minutes. Add the chickpeas and stock, bring to the boil, and simmer for 4 minutes. Sprinkle over the parsley, and season to taste.
  • Brush the bread with olive oil, and griddle the sourdough until toasted and with nice char lines across it. Pile the chickpeas onto the toast, and then pop the sausages on top. Nice!
30 mins
4 serving
This recipe pairs perfectly with the Musto Carmelitano 'Maschitano Rosso' Aglianico 2016 from Basilicata, Italy.

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