Moroccan Spiced Lamb Sausage Patties with Chickpeas in Tomato Broth

In a medium bowl, use your hands to mix the ground lamb with first measure of minced garlic, cumin, coriander, paprika, salt, and pepper. Mix until ingredients are evenly incorporated being careful not to over mix.

Heat a grill pan over medium high heat with small amount of oil. Make a quarter-sized patty of the lamb mixture and saute until just cooked through on both sides, about 1 minute total. Taste patty and adjust seasoning with salt and pepper if necessary.

Form lamb mixture in 8 evenly sized sausage patties. Saute in preheated pan about 3-4 minutes per side depending on desired doneness.

Meanwhile, heat olive oil in a large saute pan over medium heat. Add remaining garlic and anchovy, sauteing for about 2 minutes until garlic has softened and anchovy has dissolved, breaking up anchovy with a wooden spoon as it cooks.

Add chickpeas, tomatoes, and chicken broth. Bring mixture to a boil, then reduce heat to low and simmer. Let simmer for 10 minutes. Season chickpeas with salt and pepper to taste. Turn off heat and stir in parsley.

To serve, spoon one quarter chickpea broth into a bowl and top with two sausage patties and serve immediately. Repeat with remaining chickpeas and sausage patties.