A warming recipe that's perfect during the autumn and ideal for using up seasonal veg like cavolo nero. You'll be making this one again.
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Serves
4
Onion
Garlic Clove
Chilli
Bay Leaf
Baby Potato
Cavolo Nero
Chicken Stock
Drained Cooked Chickpeas
Chorizo
Lemon
Dill
Olive Oil
Salt
Black Pepper
Serves
4
Onion
Garlic Clove
Chilli
Bay Leaf
Baby Potato
Cavolo Nero
Chicken Stock
Drained Cooked Chickpeas
Chorizo
Lemon
Dill
Olive Oil
Salt
Black Pepper
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Step 1.
Grab a large saucepan and set it over a medium heat to preheat.
Step 2.
Dice the onions and finely slice the garlic and chilli. Add the onion to the pan with a shot of olive oil and a good pinch of salt. Cook for 3-4 mins then add the garlic, chilli and bay leaves. Cook for another min or two.
Step 3.
Halve the potatoes and strip the leaves from the cavolo nero stalks. Add them to the pan and cover with chicken stock. Add the chickpeas and bring the whole lot to the boil. Add a lid and let it bubble away for 20 mins.
Step 4.
Meanwhile, cut the chorizo into 1cm-thick coins and add to a small pan with a shot of olive oil. Set over a medium-low heat and let crisp up, drawing out all the bright red fat.
Step 5.
Remove the lid from the stew, season with salt and lemon jucie and finish with chopped dill.
Step 6.
Spoon into meal-prep containers and top with the chorizo. Keep in the fridge for 3 days until ready to eat and reheat.
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