This is a hearty yet kind of light stew from the Spanish cuisine, perfect as comfort food for slightly colder days. It's a bit soupy too, but not enough to be labeled a soup. It contains tomatoes, potato, sweet potatoes, spinach, chickpeas, onion, garlic and flavorful chorizo slices. It's cooked on low heat with a bay leaf, to give all the flavors some time to get to know each other better. :) And it's really, really good. Enjoy.
Recipe sources: various, but mostly from here.
Last year: Turkish baklava.
Two years ago: Endive and apple salad with poppy seed vinaigrette (raw vegan).
Three years ago: Dagaiku imo (Japanese sweet potatoes with honey and sesame) (vegan).
Four years ago: Winter wheat berries soup with capers (vegan) and Endive and bacon pasta.
Ingredients (serves 4):
- 2 tablespoons Spanish olive oil
- 100-150 g chorizo, thinly sliced
- 1 medium yellow onion, minced
- 2 garlic cloves, minced
- 2 tomatoes, roughly chopped
- 2 small sweet potatoes, cubed
- 1 regular potato, cubed
- 300 g pre-boiled chickpeas (from the can)
- 200 g chopped spinach (frozen is fine)
- 1 dried bay leaf
- 500 ml water
- salt and pepper to taste
- a small handful of fresh parsley, chopped
To get started, heat the olive oil in a pot and add the chorizo pieces, frying until they release their flavor. Remove the chorizo and set it aside. Add the minced onion and garlic to the flavored oil and fry on low heat until translucent and golden. Add the tomatoes, potato, sweet potatoes, chorizo and mix well. Also add the water and the bay leaf.
Let them cook for at least 30 minutes without a lid, on low heat. Towards the end of the cooking, season with salt and pepper to taste.
Transfer to serving plates and add some freshly chopped parsley.
It's done, dig in! :)
No comments:
Post a Comment