I have been talking to all my clients this month about cooking in bulk and freezing food in portions.
I love this recipe, it is so easy and packed full of flavour. It can be eaten alone with some roasted green beans or served with some baked white fish. Leftovers can be served as a quick tea on 2 slices of toast with shavings of Parmesan and rocket. Very posh beans on toast!
To make this into a veggie option, choose a variety of mushrooms and add smoked paprika to get that rich smoky flavour.
- ½ tbsp olive oil
- 3 red onions, cut in big chunks
- 4 garlic crushed cloves
- 2 fresh red chillies or 2 tsp chilli flakes (optional)
- 200g chorizo
- 3 tbsp tomato puree
- 4 x tins chopped tomatoes
- 2 x tins chickpeas or black eyed beans
- 200g bag of baby spinach
- Salt and pepper to taste.
How to Make
Sauté the onions, garlic, chilli and chorizo in the oil for 3-5 mins until onions are soft. Add water if it starts to stick and turn the heat down.
Add the tomatoes, puree and chickpeas or beans. Any beans will do.
Simmer for 30-45mins on a low heat. Stir in baby leaf spinach before serving.
Chickpeas are great to use, but remember to remove the husks around the pea. The husks are hard to digest and can often cause bloating and when you see them you will know why. It can be a bit of a palaver, but well worth it to avoid the discomfort! I like to experiment with different beans and pulses and always choose two different varieties to put in my soups and stews.
I buy chorizo from the deli counter as it is much cheaper and you can get the exact amount you need. There can be paper on it, so remember and take that off!
Mushrooms are a great meat alternative and paired with some smoked paprika, will make this a delicious veggie dish.
This is delicious served with fish. Drizzle olive oil, salt, pepper and lemon on the fish and wrap it in tin foil and bake.
Make it into a pasta bake with layered roast veg and pasta.
Alternatively add chicken stock and turn it into a soup.
Total Fat: 11.6g
Saturated Fat: 3.8g
Total Carbs: 25.1g