Potaje

This is one of those recipes that could keep you going all winter long; all year long, for that matter. I make it regularly in big batches (my suitcase coming from Spain to Morocco is often jam-packed with the necessary chorizo), freezing leftovers in portions of various sizes: just for me when I’m too lazy or tired to cook, or family-sized for when friends drop by unexpectedly. Serve it with a glass or two of cheap, but not nasty red wine—this is not the sort of food to crack open stellar vintages for—a green salad, maybe some crusty bread, and you’ll find as simple suppers go, it’s not too shabby. 

Ingredients

• 2 onions, finely chopped
• 4-5 cloves garlic, sliced
• 2-3 small dried cayenne peppers, crumbled
• 4-5 chopped tomatoes (or a can is fine)
• 2 cups pardina, or similar, lentils
• 1 cooking chorizo, sliced
• 1 cup red wine
• Several cups of water
• Salt and pepper

Method

1. Sauté the onions, garlic and cayenne in olive oil over a medium heat until soft and gooey.
2. Remove onions and add chorizo to the same oil. Cook until just turning brown at the edges.
3. Add tomatoes and cook until they begin to break down.
4. Throw in lentils and stir well to combine.
5. Add wine, stir, and then enough water to come about an inch above the lentils.
6. Season well with salt and pepper.
7. Bring to the boil then simmer for about an hour, until the lentils are tender and you have a thick, not watery stew (add more wine or water as needed).
8. About 10 minutes before the end of the hour, check seasoning.
9. Serve in bowls and accompany with crusty bread, salad and lashings of wine.

IN SEASON

What to watch out for this month at the market: Persimmons, chirimoya(custard apples), apples, pears, root vegetables.

Tara Stevens is a food writer and cook who splits her time between Barcelona and her little cooking school in the Fez Medina. Passionate about Spanish and Moroccan cuisine, she takes traditional recipes and gives them a modern makeover using local and seasonal ingredients.

Follow Tara on Instagram @courtyardkitchenfez and on Twitter @taralstevens.