Moroccan Sausage Kofte and Pumpkin Tagine

There’s definitely more than one way to cook a sausage! So, why not take advantage of our flavour packed Moroccan Lamb Sausages by rolling the meat into kofte and adding it them to local chickpeas and veggies in a winter tagine? Meatballs are always a firm family favourite in our house and we are sure this dish will be a winner on your table.

Serves 4       Prep Time: 30 mins       Cook Time: 40 mins

Cook Style: Cook top          Skill Level: Moderate

Ingredient 

• 2 Tbsp olive oil
• 1 pack DCF Moroccan Sausages
• 1 onion, sliced
• 3 garlic cloves, whole, skin removed
• ½ Jap pumpkin, skin on, chopped into 2cm pieces
• 1 Tbsp ras el hanout spice mix (or other moroccan spice mix)
• 250g Mount Zero dried chickpeas
• 1 tin crushed tomatoes
• 1 cup chicken stock
• 2 wide strips of lemon peel
• 250g English spinach
• Salt and pepper to taste

To serve

• Natural yoghurt
• Steamed couscous or quinoa 

Method

1. Soak chickpeas overnight, the following day rinse chickpeas and add to a large pot of boiling water, bring to a simmer and cook for 40 minutes or until tender.

2. To make sausage kofte: Remove lamb from sausage casing by squeezing out ⅕ at a time and shaping into oval balls as you go.

3. Heat oil in a deep frypan and add kofte in three batches to brown but not cooked through. Remove kofte from oil and set aside.

4. Add garlic and onion to the pan and cook, stirring for five minutes until the onion has softened and starts to caramelise.

5. Add the spice and stir through the onion.

6. Add chickpeas and pumpkin and stir through the spiced onions.

7. Add tomato, stock and lemon peel and stir through

8. Place sausage kofte back on top of the tagine

9. Bring the liquid to a simmer and cover with a well fitting lid or foil.

10. Turn down heat to medium low, and cook for 25 minutes until the pumpkin is tender.

11. Remove from heat, stir through spinach to wilt and serve with yoghurt and couscous or quinoa.

Cooks Notes

You could skip the sealing of the meatballs as a time saver however, caramelising the meat adds flavour. 

Swaps and additions

• Try sweet potato rather than pumpkin
• Add ½ cup of green olives towards the end of the cook for a further hit of flavour.
• Swap out the chickpeas for tinned white beans or tinned chickpeas for a quick cook.

Thanks to Kate Flower for creating the recipe and styling this dish and Jessica Wyld for photographing all this deliciousness.