Lamb Merguez Chickpea Ramen
Merguez sausage is one of those ingredients that announces itself the second you start cooking it. The spices hit the hot pan and the whole kitchen fills with cumin, paprika, and chili, and suddenly you're transported to a North African market even if you're just standing in your kitchen in sweatpants. The lamb is rich and fatty, the chickpeas add heft and earthiness, and together they create this warm, spiced broth that tastes like comfort food from a completely different tradition. Serving it over ramen noodles is the kind of fusion that makes sense once you taste it, because good flavor combinations transcend geography. It's spicy, it's aromatic, and it's the kind of bowl that makes you feel like you're eating something meaningful, even if you're just trying to use up the sausage you impulse-bought at the grocery store.
Spice blooms in red heat—lamb fat melts to liquid gold—cumin burns the tongue.
Let Me Tell You...
The first time I had merguez was at a street food festival, from a vendor who was grilling the sausages over an open flame until they were charred and crispy on the outside.
He served them in pita bread with harissa and pickled vegetables, and when I took a bite, the spices hit me so hard I almost coughed.
It was intensely flavorful, with this deep, warm heat from the cumin and paprika, and the lamb fat dripped down my hands in a way that should've been gross but was actually perfect. I went back for seconds and asked the guy where I could buy merguez to make at home.
He pointed me to a halal butcher a few blocks away, and I walked there immediately.
The char adds flavor and texture.
I started making merguez at home, usually just pan-frying it and eating it with couscous or tucking it into sandwiches.
It's one of those ingredients that does all the work for you because it's already seasoned aggressively enough that you don't need to add much else.
One night, I had a can of chickpeas that needed using and some merguez in the fridge, so I decided to throw them together into a ramen bowl.
I sliced the sausage into rounds, browned them in a pan until they were crispy, and then added the chickpeas along with some vegetable broth, cumin, and a pinch of smoked paprika.
It's packed with spice and flavor.
The broth simmered while I cooked the ramen noodles, and the whole kitchen smelled like a spice market.
The merguez released its fat into the broth, turning it this rich, orange-ish color, and the chickpeas soaked up all that spicy, aromatic flavor.
I ladled the broth over the noodles, piled the sausage and chickpeas on top, and garnished it with fresh cilantro and a wedge of preserved lemon because I had a jar in the fridge and it felt right.
The first bite was intense.
The merguez was spicy and rich, the chickpeas were creamy and earthy, and the broth had this warm, complex heat that built slowly and made my nose run a little.
It cuts through the richness and adds complexity.
The noodles soaked up the spiced broth and turned glossy and orange, and every bite had this perfect balance of heat, richness, and that bright, salty pop from the preserved lemon.
It's not the kind of bowl you make when you want something subtle or delicate.
It's bold, it's loud, and it's the kind of fusion that works because both cuisines understand that good food should make you feel something.
I ate the whole bowl standing at my counter, and by the time I was done, my lips were tingling and I was already planning to make it again.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 4 merguez sausages (lamb), sliced into 1/2-inch rounds
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth (preferably low-sodium)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons preserved lemon, finely chopped (or lemon zest)
- Salt and black pepper, to taste
- Lemon wedges, for serving
Preparation
- Heat the olive oil in a large pot over medium-high heat. Add the sliced merguez sausage and cook for 5-6 minutes, turning occasionally, until browned and crispy on the edges. Remove the sausage and set aside, leaving the rendered fat in the pot.
- In the same pot with the sausage fat, add the diced onion and sauté for 4-5 minutes until softened. Add the minced garlic, cumin, smoked paprika, coriander, and cayenne pepper. Cook for 1 minute until fragrant.
- Stir in the tomato paste and cook for 1 minute until it darkens slightly. Add the chickpeas and vegetable broth. Stir to combine and bring to a simmer. Cook for 10 minutes to let the flavors meld.
- Return the cooked merguez to the pot. Taste and adjust seasoning with salt and black pepper as needed.
- While the broth simmers, cook the ramen noodles according to package instructions until just tender. Drain and set aside.
- Divide the cooked ramen noodles between two serving bowls. Ladle the hot broth, chickpeas, and merguez sausage over the noodles.
- Garnish with fresh cilantro and chopped preserved lemon. Serve immediately with lemon wedges on the side.