Smokey Spanish-Style Chorizo Stew with Chickpeas
with green olives and Romano pepper
This recipe provides 358 grams of vegetables per portion.
Tags:
Extra Veggies
•-30% carbs
Allergens:
Tarwe
•Melk (inclusief lactose)
•Amandelnoten
•Pinda's
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
⅓ pack
Chickpeas
1 piece
Romano pepper
½ piece
Onion
½ piece
Garlic
125 g
Red cherry tomatoes
¼ sachet(s)
BBQ spice rub
¼
Tomato paste
10 g
Panko breadcrumbs
(Contains: Tarwe)
5 g
Fresh flat leaf parsley
(May be present: Selderij)
15 g
Green olives
60 g
Diced chorizo
(Contains: Melk (inclusief lactose))
50 g
Spinach
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
Not included in your delivery
1 tablespoon
Olive oil
0.15 piece
(Low sodium) vegetable stock cube
75 milliliters
Water
1 teaspoon
Red wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2693 kJ
Calories644 kcal
Fat39.9 g
Saturated Fat9 g
Carbohydrate38.2 g
Sugar17.6 g
Dietary Fiber13.2 g
Protein27.1 g
Salt3.3 g
Potassium525 mg
Calcium69 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Casserole
•Fryingpan with lid
•Tall-Sided Pan
Cooking Steps
1
- Prepare the stock.
- Drain and rinse the chickpeas.
- Finely chop the onion. Crush or mince the garlic.
- Halve the red cherry tomatoes. Halve the Romano pepper.
2
- Heat a drizzle of olive oil in a large deep frying pan over medium-high heat, then fry the onion and chorizo for 4 - 6 minutes.
- Add the garlic and BBQ spice rub and fry for 1 minute.
- Stir in the tomato paste and fry for 2 minutes.
- Add the cherry tomatoes and fry for 3 - 4 minutes.
3
- Deglaze with red wine vinegar, then add the stock, the chickpeas and half of the panko breadcrumbs.
- Gradually add the spinach and let it wilt.
- Bring to a high simmer, then lower the heat and let it simmer for a further 10 minutes.
4
- Heat a drizzle of olive oil in a frying pan with a lid and fry the Romano pepper, covered, for 8 - 10 minutes over medium heat. Turn the Romano pepper over halfway through the cooking time.
- Roughly chop the parsley.
- Roughly chop the green olives and the almonds.
5
- Stir the green olives and half of the parsley through the stew, then season to taste with salt and pepper.
- Heat a clean frying pan over high heat, then toast the almonds and remaining panko breadcrumbs until golden-brown. Remove from the pan and set aside.
6
- Transfer the Romano bell pepper to the plates and scoop the stew into it.
- Garnish with the panko breadcrumbs, almonds and rest of the parsley.
