- 2 tablespoons extra-virgin olive oil
- 1 pound merguez sausage or andouille, cut into 5-inch lengths
- 1 red onion, cut into 1/4-inch dice
- 1 large garlic clove, minced
- 1/2 teaspoon ground cumin
- Two 15-ounce cans chickpeas, drained and rinsed
- Kosher salt and freshly ground pepper
- 1/3 cup chicken stock or low-sodium broth
- 1/2 cup plain yogurt
- 2 tablespoons finely shredded mint leaves
- Preheat the oven to 400°. In a large ovenproof skillet, heat the olive oil. Add the merguez and cook over moderately high heat, turning occasionally, until browned all over, about 5 minutes. Transfer the merguez to a plate.
- Add the red onion, garlic and cumin and cook over moderate heat until the onion is softened, about 3 minutes. Stir in the drained chickpeas and season with salt and pepper. Return the merguez and any juices to the skillet. Add the chicken stock. Transfer the skillet to the oven and bake for 15 minutes, until the merguez is cooked through.
- Spoon the chickpeas into shallow bowls and top with the merguez sausage. Spoon the yogurt over the top, sprinkle with the shredded mint and serve.
Peppery, rich Syrah.