Preparation

• In a Dutch oven or large heavy pot, heat the olive oil over medium heat. Prick the sausages in several places so they release their fat as they cook and put them in the pot. Cook until browned well on all sides, 8 to 10 minutes. If there’s more than 2 Tbs. of fat in the pan, spoon out the extra. Stir the onion, garlic, and ginger in with the sausages. Season with salt and cook until the onion is softened, about 5 minutes. Add the paprika, coriander, red chile flakes, and cinnamon, and cook, stirring often, for 2 minutes. Add the carrots and continue to cook, stirring often, for 2 minutes. Pour in the chicken broth, increase the heat to medium high, bring to a boil, and then reduce the heat to a simmer. 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.