Merguez and Chickpea Semoule Skillet
A high-heat stovetop skillet of merguez, carrots and courgettes tossed with chickpeas and steamed semoule. Savory, satisfying and not spicy.
- Total
- 45 min
- Prep 15 · Cook 25 · Rest 5
- Serves
- 1
- Difficulty
- Medium
You'll practice: Searing · Sautéing
- Savory
- Mediterranean
- Stovetop
- Oven
Instructions
-
Bring 300 ml water to a boil in the saucepan. Stir in the semoule and 1/4 tsp salt, cover, and remove from the heat. Let it stand 5 minutes, then fluff with a fork.
~5 min
Steaming semoule off the heat lets grains absorb water gently and stay separate; fluffing with a fork prevents clumping.
Let the semoule stand covered off the heat so the grains steam and stay separate; fluffing with a fork instead of stirring keeps them light.
-
While step 1 waits
While the semoule stands, slice the merguez into 1 cm rounds. Peel the carottes and cut them into 1 cm dice. Trim the courgettes and cut them into 1 cm dice. Drain the pois chiches.
~7 min
-
Heat 1 tbsp olive oil in the skillet over medium-high heat. Add the merguez in a single layer and cook until browned on both sides, about 5 minutes. Transfer to a plate.
~5 min
Browning merguez in a single layer over medium-high heat creates Maillard flavor and renders fat without steaming.
Searing Use medium-high heat and a single layer so merguez browns instead of steaming. Wait for a deep crust before flipping; crowding drops the temperature and causes grey, tough meat.
-
Add the remaining 1 tbsp olive oil to the skillet. Add the carottes and cook 4 minutes, then add the courgettes and cook until both are tender and lightly golden, about 4 more minutes.
~4 min
Cooking carrots first gives them a head start since they are denser and take longer to become tender than courgettes.
Pat the courgettes dry before they hit the pan so they brown instead of steaming.
Sautéing Keep the pan hot and stir occasionally so vegetables brown and soften evenly. If they release water and look wet, raise the heat to evaporate it before they can caramelize.
-
Stir in the pois chiches, the browned merguez, 1/2 tsp salt and 1/4 tsp black pepper. Toss over high heat until everything is hot and glossy, about 3 minutes.
~3 min
Tossing over high heat warms everything through and makes the mixture glossy as fat and juices emulsify.
Sautéing Keep the pan hot and stir occasionally so vegetables brown and soften evenly. If they release water and look wet, raise the heat to evaporate it before they can caramelize.
-
Spoon the semoule onto plates and top with the merguez and vegetable mixture. Serve hot.
~3 min