with courgette and crusty baguette
This hearty chorizo and bean stew filled with velvety leeks makes the perfect midweek meal. You'll find it's super simple to prepare and the slight spice from the chorizo means this dish will be warming in more ways than one!
Allergens
Utensils
Tags
Chorizo
90 grams
Cannellini Beans
1 pack(s)
Leek
1 unit(s)
Courgette
1 unit(s)
Parsley
5 grams
Grated Italian Style Hard Cheese
20 grams
Dried Chilli Flakes
1 sachet(s)
Passata
1 pack(s)
Baguette
2 unit(s)
Chicken Stock
1 sachet(s)
Peri Peri Seasoning
1 sachet(s)
Oil
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Remove the root and dark green leafy part from the leek. Thinly slice.
- Trim the courgette, quarter lengthways and chop widthways into 1cm chunks.
- Roughly chop the parsley (stalks and all).
- Drain and rinse the cannellini beans in a sieve.
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, add the leek and chorizo.
- Cook until the leek is softened, stirring occasionally, 4-5 mins. IMPORTANT: Cook chorizo thoroughly.
- Add the cannellini beans, peri peri spice and chilli flakes (use less if you don't like spice) to the pot.
- Cook until fragrant, stirring frequently, 1 min.
- Pour in the passata, stock and 400ml water (per 2P).
- Bring to the boil, cover and simmer until the veg is tender, 10-12 mins.
TIP: If you're in a hurry you can boil the water in your kettle.
- When 5 mins of cooking time remain, remove the lid and add the courgette.
- Cook until softened, 5 mins.
- Taste and season lightly with salt, pepper and sugar, if necessary.
- Pop the baguettes into the oven to warm through, 2-3 mins.
- Dish up spoonfuls of hearty cannellini bean and chorizo stew.
- Garnish with cheese and chopped parsley.
- Serve the warm baguette alongside.
3615
kJ
Energy (kJ)
864
kcal
Energy (kcal)
18.5
g
Fat
6.5
g
of which saturates
120
g
Carbohydrate
23.2
g
of which sugars
47.7
g
Dietary Fiber
37.6
g
Protein
0
mg
Cholesterol
7.9
g
Salt
