Wednesday, January 5

Sweet potato and chorizo stew

I've just made this dish after a long day in college for my folks and I've been craving it all day and it did the trick perfectly!

This delicious stew is a real winter-warmer. It doesn't take too long to make and its a great crowd pleaser. Also, one of the best things about it is that its a great dish to make on a budget!

Ingredients (serves 4)

4 sweet potatoes
1 tbsp of clear honey
olive oil
2 medium onions
1 packet of chorizo
2 cloves of garlic
2 tsp ground cumin
2 tsp ground corriander
1 chilli (seeds to taste)
2 tsp of totato purée
2 tins of chopped tomatoes
1 tin of chickpeas
salt and pepper
handful of fresh corriander

Peel and chop the sweet potato into roughly 1 inch pieces. Heat the honey at a medium-high heat and add in the sweet potatoes, cook these until reasonably soft, the honey makes it go all sticky and almost burnt but its delicious smelling! Meanwhile, heat a glug of olive oil and add chopped onion, garlic, chilli and chorizo with the cumin and corriander. Add in the tomato purée. When the chorizo and onion is soft, add the sweet potatoes, the tins of tomatoes and the tin of chickpeas. Bring to the boil and let it simmer for about 15 or 20 minutes, then season to taste!
Its really nice served with chopped fresh corriander if you have it, and some crusty bread.

1 comment:

  1. This also works with yellow squash in the place of the sweet potato and butter beans in place of the chickpeas! Delicious dish, perfect for the cold weather.