Moroccan chorizo tagine with lentils and fenugreekThis is a very simple yet delicious peasant food. Prepared with locally-cured, spicy Moroccan merguez sausages or chorizo and lentils or beans, it is a satisfying dish, best served with flatbreads and a generous dollop of creamy yogurt.
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 garlic cloves, chopped
- 450 g chorizo or merguez sausage, thickly sliced
- 2 teaspoons ground turmeric
- 2 teaspoons ground fenugreek
- 225 g brown lentils
- 400-g tin chopped tomatoes
- 2 teaspoons sugar
- leaves from a bunch of fresh coriander, roughly chopped (reserve some to garnish)
- sea salt and freshly ground black pepper
- warmed flatbread and natural yogurt, to serve
Heat the oil in a tagine or heavy-based casserole. Add the onions and garlic and saute until they begin to color. Toss in the chorizo slices and saute for 1–2 minutes just to flavor the oil. Stir in the turmeric and fenugreek and add the lentils, making sure they are well coated with the spices.
Add the tomatoes with the sugar and pour in enough water to cover the lentils by 2.5 cm. 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.
Toss in the coriander and season to taste with salt and pepper. Scatter the rest of the coriander over the top and serve with warmed flatbreads and natural yogurt.