Chorizo, Pumpkin & Chickpea Stew
A 30-minute meal that will impress!
Servings 4 people
Calories 506kcal
Equipment
- Chef Knives
- Chopping board
- casserole dish w/ lid
- wooden spoon/spatula
- measuring/weighing utensils
- grill pan
Ingredients
Stew
- 300 g kent pumpkin
- 400 g fresh chorizo
- 1 red onion
- 400 g chickpeas
- 100 g spinach
- 800 g tinned tomatoes
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp cumin
- 2 cloves garlic
- salt
- 3 tbsp olive oil
Other
- bread
- 1 clove garlic
- olive oil
- 200 g Greek yoghurt
- lemon juice
Instructions
- Dice the pumpkin into 1 cm cubes
- Chop the chorizo into ¼’s lengthways and then into 1cm pieces
- Dice the red onion and chop the garlic
- In a casserole dish (with a lid) fry the chorizo, onion & garlic in oil for 3 minutes
- Add the pumpkin and cook for a further 3 minutes
- Add spices, tomatoes, chickpeas and spinach, bring to a simmer, cover and cook for 4-5 minutes
- Meanwhile, mix the yoghurt and lemon juice together
- For the grilled bread, rub them in oil and grill on high heat. Rub each piece of grilled bread in raw garlic clove and serve
- Serve the stew with a dollop of yoghurt mix and 2 pieces of grilled bread
Notes
Tips/Tricks
- the stew can be made in advance and reheated in a saucepan • Don’t skimp on the yoghurt as it really brings the dish together
- butternut pumpkin will work just fine if you can’t get kent cut the pumpkin and chorizo to similar sized pieces for even cooking
- if you cant get chorizo you could use pork sausages removed from the casings – add more paprika and some chilli flakes for spice
Nutrition
Calories: 506kcal | Carbohydrates: 41g | Protein: 25g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 73mg | Sodium: 1524mg | Potassium: 762mg | Fiber: 10g | Sugar: 10g | Vitamin A: 4187IU | Vitamin C: 38mg | Calcium: 191mg | Iron: 6mg