Spanish Marrow Casserole

marrow2I wanted to call this a Spanish Soffritto, but as fancy-pantsy chefs would be horrified at the use of the word, as a Soffritto is a specific combination of celery, carrots and onions, I decided against it. Yet, in heart this is still a soffritto to me. 

I find this an absolute feast, as it combines all my favourites – sweet and sour, hot and spicy with fruitiness. 

This dish can be served as is, it can the the most incredible filling for an omelet or even a veggie pita. The taste works with all. 


Onions 2 large white onions and 1 red onion (if you have – just adds colour)
Marrow 1 kg of marrow, quartered and sliced in 5mm slices.
Garlic 3-4 cloves, sliced
Chick Peas 1 440g can of good quality chick peas
Tomatoes 1 used about 400g of three different types of tomatoes, quartered and half added in the beginning and half added at the end just before serving. (The fresh acidity just adds a nice kick).
Herbs & Spices

1 T smoked Paprika

1 T Cayenne Pepper

1 T Oregano

1 T Thyme


Yellow Red or Green Pepper 1 large pepper, sliced in long strips
Salami, smoked bacon or chorizo sausage 1 cup of cubed salami, smoked bacon or chorizo sausage – whatever is available. 
Marsala wine 1 tablespoon to deglaze and sweeten.

How to put it together: 

Use a good large pan (waterless cooking, thick bottomed the best). I used my useless Woll pan for this. As it has a clear glass lid and a good thick bottom. 

Hear a good lug of olive oil, add the onions and the garlic and soften (about 5 minutes). Add the spices and the herbs and stir it in nicely. The frying will wake up the cayenne nicely and the smoked paprika will colour the onions to a beautiful red colour. 

Then add the marrow and stir every few minutes until they become slightly soft. They will also colour nicely from the spices. 

Then add the chick peas and let it simmer. The chick peas should puff up nicely and drink in the tasty oil. Add half of the the tomatoes and give a brief stir. Then add the chorizo, bacon or the salami. 

Add a tablespoon of Marsala just to make it festive and to deglaze the pan. 

Simmer for no longer than 20 minutes. 

You can tak it off the heat and stir in the other half of the tomatoes. At this stage the marrow and onions should be a nice sticky mushy business, whilst the fresh tomatoes sit amongst this bed of taste. Stir in the peppers, which should give a last sweetness and a crunch. 

Serve hot. 

I added a squeeze of lemon juice over the dish just for a little zing. 


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