Chorizo Tagine with Lentils and Fenugreek

 

                    This is very simple yet delicious peasant food. Prepared with locally cured, spicy Morrocan merguez sausages or chorizo and lentils or beans, it is a satisfying dish, best served with flat breads and a generous dollop of creamy yogurt.

Serves 4-6

• 30 ml olive oil
• 2 onions, chopped
• 2 garlic cloves, chopped
• 450 gr chorizo or merguez sausages, thickly sliced
• 10 ml ground turmeric
• 10 ml ground fenugreek
• 250 ml brown lentils
• 1 x 400g/14oz can chopped tomatoes
• 10 ml sugar
• Leaves from a bunch of fresh cilantro, roughly chopped (reserve some for garnish)
• Salt and black pepper
• Warmed flat breads and plain yogurt, to serve

1. Heat the oil in a tagine or heavy-based casserole dish.
2. Add the onions and garlic and sauté until they begin to colour.
3. Toss in the chorizo or merguez slices and sauté for 1-2 minutes just to flavour the oil.
4. Stir in turmeric and fenugreek and add the lentils, making sure they are well coated with the spices.
5. Add the tomatoes with the sugar and pour enough water to cover the lentils by 2.5cm.
6. Bring the liquid to the boil, reduce the heat, put on the lid and cook gently for about 25 minutes, adding more water if necessary, until the lentils are tender but not mushy.
7. Toss in the cilantro and season to taste with salt and pepper.
8. Scatter the rest of the cilantro over the top and served with warmed flat breads and plain yogurt.

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