Merguez Sausages with Chickpeas and Harissa

Finely chop the onion.

Peel and crush the garlic cloves.

Chop the tomatoes.

Drain and rinse the chickpeas.

Heat the olive oil in a large frying pan over a medium-high heat and cook the merguez sausages, turning occasionally, until charred and cooked through.

Check the temperature with a meat thermometer inserted into the centre of a sausage; it should read at least 71 degrees Celsius.

Lift the sausages out of the pan, slice them into thick pieces, and set aside.

Add the onion to the pan and cook until softened.

Add the garlic and ground cumin, and cook until fragrant.

Stir in the harissa paste and cook for a minute.

Add the tomatoes, chickpeas and chicken stock, and bring to a simmer.

Return the sliced sausages to the pan and simmer until the sauce has thickened.

Season to taste with salt and black pepper, scatter with coriander, and serve.