Merguez sausages with crispy chickpeas and preserved lemon yogurt

Method

1. Heat the oven to 180°C fan/gas 6. Put the chickpeas in a large baking dish, ideally all in a single layer, then add the olive oil, spices and a pinch of salt and pepper. Toss to coat, then roast for 45 minutes, stirring occasionally.
2. Meanwhile, put the tomatoes, cucumber and onion in a sieve and sprinkle with the salt. Toss, then set aside in the sink to drain.
3. Mix all the yogurt ingredients, then taste for seasoning – you may want to add more salt or preserved lemon brine. Set aside.
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5. Put a wide frying or griddle pan over a medium heat and add a drizzle of oil. Add the sausages in a single layer and cook, turning regularly, for 15-20 minutes.
6. Remove the chickpeas from the oven and stir in the harissa (if using). Add the tomatoes, cucumber and onion, sprinkle over the coriander and stir. Serve the sausages with a pile of the chickpea mixture, some yogurt and extra mint leaves.