Wow it’s been a while since I’ve done a blog post. I’m not sure what happened there…I got sick for a few days and at that point, just doing laundry became the biggest accomplishment of the day. Then came Thanksgiving, which we went all out on. If your following us on Instagram (@tomatoes_tomahtos) You’ll see the turkey we smoked…the pie…the cranberry sauce…we really went all traditional this year. Then I got busy with a Chanukah shoot for AMI magazine. I pulled my whole concept together including props and food in a week. It was beyond exhausting. I can’t wait to see how it came out and I really hope it’s a great source of inspiration for your Chanukah parties! So wow. I’ve been busy! In middle of the chaos, I received a very large generous box from Jacks Gourmet filled to the brim with sausages, facon, and all these goodies! They have a wonderful diverse line of kosher sausages from different regions. It’s a dream! I’m going to have a grand time exploring different cuisines as I create recipes with these sausages! I started off with Moroccan sausages because I am madly in love with their cuisine. In conclusion, the ice cream that was keeping me company on this blog post is now just a sad looking stick with a few remaining cookie crumbs stuck to it…so off I go. Enjoy!!
1 package Jacks Gourmet Beef Marguez Sausage https://www.jacksgourmet.com/collections/all-products
1 red onion thinly sliced
3 tbsp olive oil
2 cloves garlic minced
1 bay leaf
1 15oz can chickpeas
1 15oz can diced tomatoes
1/4 tsp smoked paprika
1 preserved lemon chopped into small pieces
parsley for garnish
1. Heat olive oil in a large pot or dutch oven over medium heat.
2. Add in onions and sauté until softened, approximately 5 minutes.
3. Add garlic. Samuté for 1 minute.
4. Add sausage and cook until it begins to brown.
5. Add chickpeas, diced tomatoes, paprika, and preserved lemon.
6. Simmer for 25-30 minutes.
7. Garnish with parsley and serve with warm bread or couscous.