Smoky Chorizo one pot

Now, as I had bought a few packets of chorizo, and still had a lot left it was relatively easy for me to give this recipe a go. I also love the idea of making food all in the one pot and this feed four so for me making four portions makes sense but doubling the ingredients for a larger family also leaves some left over to freeze for another day. I did make a few changes, so for instance it had chickpeas in it, which I decided to change (as the recipe suggested you could do this) to cannellini beans, mainly because I had eaten perhaps one too many dishes with chickpeas recently and needed a break. In addition I also decided to add some garlic (the pictures will show how perhaps I lived to regret that choice) and finally I add spinach, again because I still had some left in the fridge to use up.

The recipe was taken from here. (Date accessed 21st October 2018)

Ingredients:

  • 2 tsp. olive oil
  • 225 g (8oz) chorizo ring, cut into 1cm (1/2in) rounds
  • 400g tin chopped tomatoes with herbs (mine didn’t have herbs in I should add)
  • 2 sweet potatoes, cut into bite-size chunks
  • 400g tin chickpeas, drained and rinsed (I changed this to the cannellini beans)
  • bunch fresh coriander, chopped (I actually added a large handful of spinach instead)

Method:

  1. Heat oil in a large pan or flame-proof casserole over medium heat. Add the chorizo and  fry for 5-10min, stirring occasionally, until crispy. (I made the mistake of adding garlic…it burnt!)
  2. Add the tomatoes, sweet potatoes and 200ml (7fl oz) water. Cover and simmer for 15min. Add chickpeas and simmer for a further 5min, uncovered, until sweet potato is tender.
  3. Check seasoning (This was key as I like to add a bit of ground pepper anyway) and stir through coriander (or spinach). Serve with crusty bread, if you like (I didn’t and it was fine as it was and filling.)