准备

• 在荷兰烤箱或大锅中，用中火加热橄榄油。在几个地方刺香香肠，以便在烹饪时释放脂肪并将其放在锅中。煮至四到10分钟的各个侧面呈褐色。如果有超过2汤匙。锅中的脂肪，将额外倒出。用香肠搅拌洋葱，大蒜和生姜。用盐调味并煮至洋葱变软约5分钟。加入辣椒粉，香菜，红辣椒片和肉桂，煮2分钟。加入胡萝卜，继续煮熟，经常搅拌2分钟。倒入鸡肉汤，将热量增加到中高，煮沸，然后将热量减少到煮熟。 Cover and simmer until the carrots are almost tender (they should still have a bit of resistance when pierced with a fork), about 10 minutes.
• 把香肠切肉板。添加marinara sauce and the chickpeas to the pot, bring to a boil, and reduce to a simmer. Simmer uncovered until the carrots are fully tender and the chickepeas are hot 3 to 5 minutes. Meanwhile, cut the sausages into bite-size pieces and return them to the pot. Stir in the lemon juice, season to taste with salt, and serve.