Ingredients

Steps

• Heat olive oil in a pan and sauté the onion for five minutes until softened.
• Add garlic, harissa, lemon juice, and zest, then cook for three minutes.
• Stir in chickpeas and 150ml stock, simmer for five minutes, and garnish with parsley.
• Brush bread with olive oil and toast on a hot griddle pan for two minutes per side.
• Top the griddled bread with chickpeas and warm merguez sausages to serve.