A great supper for those who don’t have much time on their hands and are looking for a meal that is warming and nutritious. Serve with green vegetables and crusty bread for mopping up the sauce.
SERVES 4 PREPARATION 10 minutes COOKING 25 minutes
1 tbsp olive oil
1 large onion, chopped
250g/9oz chorizo, cut into bite-sized chunks
2 large garlic cloves, chopped
2 tsp dried thyme
400g/14oz/1⅔ cups tinned chopped tomatoes
400g/14oz/1⅔ cups tinned haricot beans in water, drained
2 tsp tomato paste
1 tsp hot smoked paprika
salt and freshly ground black pepper
1 Heat the oil in a large saucepan. Add the onion and fry, stirring, for 7 minutes, then add the chorizo and cook for another 3 minutes. Stir in the garlic and fry for another minute.
2 Add the thyme, tinned tomatoes and beans, tomato paste, paprika and 90ml/3fl oz/generous ⅓ cup water and bring to the boil, stirring occasionally. Reduce the heat and simmer, half-covered, for 10 minutes until the sauce has thickened slightly.
3 Season the stew to taste, then serve in shallow bowls.
Can be stored in an airtight container in the refrigerator for up to 3 days.
Although the antiviral, antifungal and antibacterial properties of garlic are most potent when raw, cooking does not inhibit its cancer-protecting, blood-thinning and decongestant properties.
Food Facts per Portion
Calories 314kcal • Total Carbs 16.9g • total sugar 6.4g • added sugar 0g