Tunisian Merguez Sausage and Chickpea Stew

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the crumbled merguez sausage and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving any rendered fat in the pot.

Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 1 minute more until fragrant.

Pour in the diced tomatoes (undrained) and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.

Return the cooked merguez sausage to the pot. Add the rinsed and drained chickpeas. Stir everything together.

Reduce the heat to low, cover the pot, and let the stew simmer for 15-20 minutes, allowing the flavors to meld and the stew to thicken slightly.

Taste and adjust seasoning as needed. Ladle the stew into bowls and garnish generously with fresh chopped cilantro before serving.