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)
- 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)
- 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!)
- 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.
- 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.)