Moorish-Style Chickpea & Chorizo Stew

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Raw ingredient energy · 6 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Method

1. Boil your kettle and prep your ingredients as listed. Dilute your Stock & Spice mix with boiled water from your kettle (quantity indicated in the ingredients list). Separate the thinner stalks of thyme from the thicker ones. Finely chop the thinner stalks with their leaves. Pick the leaves off the thicker stalks and add them to your chopped thyme. Discard the stems!

2. Heat a splash of cooking oil in a frying pan (that can fit your stew) over a medium heat. Add the onion, thyme and chorizo and cook until the onion has softened and chorizo slices are turning golden. Stir occasionally. This should take about 3 minutes.

3. Add the Pesto Princess harissa paste and drained chickpeas to the pan. Stir to combine and cook for 3 minutes, stirring occasionally. Then add the cooked tomato, fresh tomato, stock and garlic. Stir to combine and let it simmer on low-medium heat for about 15-17 minutes. Don't forget to stir the sauce at intervals to prevent the ingredients from sticking to the base of the pan.

4. In the meantime, mix together the yogurt, a drizzle of olive oil and some seasoning. Set aside until serving.

5. When your stew has about 5 minutes to go, stir through the spinach and let it wilt. If your stew needs extending, add a drizzle of water. If it needs to be reduced further, simply turn up the heat for a few minutes. Season your stew to taste on completion.

6. Place your slices of toast in the toaster. Remove when ready, drizzle over some olive oil and sprinkle with some salt.

7. To serve, spoon the stew into bowls, blob over the yogurt and drizzle over some olive oil. Dunk in the toasted ciabatta and devour. Well done chef!

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