Merguez with Spicy Chickpeas

750g merguez
1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, finely sliced
1 teaspoon Ras el Hanout
2 cans chickpeas
4 medium tomatoes, skinned and chopped
1 can of chopped tomatoes
1/2 preserved lemon (optional but worth including)
mint

Grill or panfry the merguez, discarding any fat that is exuded. Cut the sausages into chunks.

Heat the oil in a high-sided pan and sauté the onion and garlic over a gentle heat until tender, making sure the garlic does not burn. Stir in the Ras el Hanout, cook a further minute then add the fresh tomatoes and sauté a further 3-4 minutes. Add the canned tomatoes. Remove the pulp from the preserved lemon and discard. Slice the remaining lemon and add to the pan along with the drained, rinsed chickpeas. Simmer for 15 minutes then add the sliced sausage and continue cooking for a further 7-8 minutes until the sausage is heated through. Garnish with some chopped mint.

This dish is good served with greens (spinach, rocket, bitter greens), washed, dried, sliced then tossed and wilted in a couple of tablespoons of olive oil with a little garlic and some dried chilli flakes. Cook till just heated through and still bright green.