Categories
 10Mins Prep Time |
 40Mins Cook Time |
 BeginnerSkill Level |
people
Ingredients
- 2 carrots chopped
- 500 ml Chicken Stock Cube
- 800 g Chickpeas drained and rinsed
- 400 g Tomatoes Chopped
- 100 g Chorizo Sausages chopped
- 2 cloves garlic crushed
- 1 tsp Harissa use 1-2 tsp
- 1 tbsp olive oil
- 1 tbsp Paprika
- 1 Red Onion chopped
- 2 Red Peppers Roasted use 1-2 chopped
- 3 Sweet Potatoes peeled and cut into bite-sized pieces
To garnsih
- 2 tbsp Fresh Parsley chopped coriander or basil
Cooking Instructions
- Heat the olive oil in a large pan set over a medium heat. Fry the chorizo for about 5 minutes, until it’s starting to brown and crisp up a little. Remove with a slotted spoon to a plate lined with kitchen paper and set aside.
- Add the carrots, red peppers and onion and cook for about 5 minutes, until the onion has softened a bit. Add the garlic, smoked paprika and harissa and cook for 1 minute more. Add the chorizo back in, then stir in the sweet potatoes, chickpeas, tomatoes and chicken stock. Bring to the boil, then reduce the heat and simmer for 20 to 30 minutes, stirring now and then, until the sweet potatoes are cooked through and tender.
- Ladle the stew into bowls with a dollop of yogurt and garnish with the fresh herbs. Serve with crusty bread to mop up every last bite.