In an iron skillet or large 28/30 cm skillet (Required: Must have a lid that fits your skillet/pan), add your olive oil and add your Italian sausages (gluten-free chicken and apple sausages, etc) and brown gently on all sides but not cooked through. (Remove sausage from pan and keep warm)
Add onion and garlic to the pan you just cooked the sausage in and saute gently then add the cumin, cinnamon, turmeric and paprika in the pan and saute for just a minute or 2 until your kitchen smells amazing.
Then add the brown rice and stir well to coat all the rice with the spices. Add 2 and 1/2 cups of chicken/vegetable broth to the pan and use your wooden spoon to get all of those delicious browned bits off the bottom of the pan as that is what makes this moroccan sausage paella delicious.
Now add the browned sausages back into the pan and put the lid on your pan and allow to slowly come up to a boil. Reduce the heat and gently simmer for 20 minutes.
Add the squash/pumpkin or any firm vegetables you wish to add to the Moroccan Sausage Paella and just nestle them within the rice. Put the lid back on the paella and continue to gently simmer for 20 minutes more.
Add the red and yellow bell pepper (capsicum), Asian egg plant and garbanzo beans and simmer in the Moroccan Sausage Paella for 5-10 minute or until the rice is cooked. (total cooking time about 45-50 minutes with brown rice/ total cooking time about 20-30 minutes with long grain white rice)
Garnish your one pan Moroccan Sausage Paella with a drizzle of lemon juice and lemon zest and enjoy!
This is a large portion of rice. The boys were really hungry. If you want to cut down on the carbs, you can use cauliflower rice and hold the garbanzo beans.