Fideos with Lamb Sausage, Chickpeas & Mint

1. Toast Pasta

Melt two tablespoons of unsalted butter in a large saucepan over medium heat. Once the butter is bubbling, add in 12 ounces of angel hair pasta, broken into pieces. Stir continuously for about 7 minutes until the pasta turns golden.

2. Brown Sausage

Add a tablespoon of extra-virgin olive oil to the same saucepan, and crumble in half a pound of merguez sausage. Brown the sausage for about 5 minutes, allowing it to release its oils.

3. Sauté Onion and Garlic

Introduce one chopped medium red onion, four minced garlic cloves, and half a teaspoon of red pepper flakes to the saucepan. Sauté with the sausage for about 5 minutes until the onion softens and the garlic becomes fragrant.

4. Add Liquids and Simmer

Pour in three cups of low-sodium chicken broth and one 8-ounce can of tomato sauce. Bring the mixture to a boil, then stir in the toasted pasta and one 15-ounce can of drained and rinsed chickpeas. Lower the heat and simmer for 5 to 7 minutes until the pasta is al dente and the sauce thickens.

5. Serve

Ladle the fideos into shallow bowls, top with crumbled farmer cheese and a dollop of plain Greek yogurt, and finish with fresh mint leaves.