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Mediterranean Sausage Ragoût

Scott Phillips

Servings: 4 to 6

I like to serve this with toasted pita bread seasoned with olive oil, lemon juice, garlic, and parsley. It’s also delicious spooned over couscous.


  • 1 Tbs. olive oil
  • 1 lb. Italian sausages (sweet or hot)
  • 1 large onion, finely chopped
  • 4 large cloves garlic, finely chopped
  • 2 Tbs. finely chopped fresh ginger
  • Kosher salt to taste
  • 1 Tbs. sweet paprika
  • 1 tsp. ground coriander
  • 1/2 tsp. red chile flakes
  • 1/4 tsp. ground cinnamon
  • 5 medium carrots, peeled and sliced on the diagonal 1/4 inch thick
  • 2 cups homemade or low-salt canned chicken broth
  • 1-1/2 cups Marinara Sauce 
  • 3 cups (two 15-1/2-ounce cans) cooked or canned chickpeas, rinsed
  • 2 Tbs. fresh lemon juice

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 430
  • Fat Calories (kcal): 200
  • Fat (g): 22
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 45
  • Sodium (mg): 1550
  • Carbohydrates (g): 38
  • Fiber (g): 9
  • Protein (g): 11


  • In a Dutch oven or large heavy pot, heat the olive oil over medium heat. Prick the sausages in several places so they release their fat as they cook and put them in the pot. Cook until browned well on all sides, 8 to 10 minutes. If there’s more than 2 Tbs. of fat in the pan, spoon out the extra. Stir the onion, garlic, and ginger in with the sausages. Season with salt and cook until the onion is softened, about 5 minutes. Add the paprika, coriander, red chile flakes, and cinnamon, and cook, stirring often, for 2 minutes. Add the carrots and continue to cook, stirring often, for 2 minutes. Pour in the chicken broth, increase the heat to medium high, bring to a boil, and then reduce the heat to a simmer. Cover and simmer until the carrots are almost tender (they should still have a bit of resistance when pierced with a fork), about 10 minutes.
  • Transfer the sausages to a cutting board. Add the marinara sauce and the chickpeas to the pot, bring to a boil, and reduce to a simmer. Simmer uncovered until the carrots are fully tender and the chickepeas are hot 3 to 5 minutes. Meanwhile, cut the sausages into bite-size pieces and return them to the pot. Stir in the lemon juice, season to taste with salt, and serve.  


Rate or Review

Reviews (2 reviews)

  • wispywhisk | 02/10/2020

    Fabulous on a winter night!

  • nicburns | 03/19/2013

    Easy and delicious. Always a winning combination.

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