Get a taste of the sunny Mediterranean with this recipe for Chorizo and Red Pepper Stew.
Even though it’s not a low-fat food, chorizo is so rich in flavour that a little goes a long way. This hearty and very tasty stew is perfect for family suppers served with fresh green vegetables or salad and crusty bread (for those who can afford the calories). The red pepper and chickpeas not only bulk out the stew making it very filling but they also drench the dish with healthy nutritional value.
Preparation time: 75 minutes
Serves: 4 people
Energy: 385 calories per serving
Large serving bowl
Sharp vegetable knife
50g new potatoes
1 teaspoon olive oil
2 red onions
2 red peppers
100g chorizo sausage
400g can of chopped tomatoes
400g can of chickpeas
2 tablespoons roughly chopped flat leaf parsley
4 teaspoons low fat crème fraîche
Chop the red peppers into bite-size pieces after removing the pith and seeds.
Peel and chop the onions to the same size as the peppers.
Chop the chorizo into smaller chunks than the pepper and onions.
Drain the tomatoes but keep the juice.
Clean the potatoes and cut into bite-size chunks then cook in boiling salted water for 12-15 minutes until tender.
Meantime, heat the oil in a large heavy frying pan.
Add the onions and peppers and fry for 3/4 minutes until they just begin to soften.
Add the chorizo and fry for 2 more minutes.
Drain the potatoes and add to the frying pan with the tomatoes and chickpeas.
Add a small amount of the tomato juice then bring the pan to the boil and simmer for 10 minutes.
Add the tomato juice through the process if you like, until the stew is a consistency you like.
It shouldn’t need any additional salt but check the seasoning before serving.
Add a teaspoon of crème fraîche to each serving then sprinkle over chopped parsley.