(peeled and cut into 3-inch pieces)
|110 g g||chorizo chorizo|
|100 ml ml||red wine red wine|
|1 tsp tsp||paprika paprika|
|125 g g||kales kale|
|2 tsp tsp||rosemary rosemary|
|1 tsp tsp||cumin cumin|
|1 tsp tsp||balsamic vinegar balsamic vinegar|
|0.5 cups cups||tomato paste tomato paste|
|1 tins tin||chickpeas chickpea|
|1 tins tin||chopped tomatoes chopped tomatoes|
| black pepper
Autumnal red wine stew
When the cooler weather rolls around, nothing beats a warming stew on a chilly autumn evening. This recipe combines lots of lovely spices, along with added richness from the red wine.
1. Mince the garlic and fry over low heat in a small non-stick saucepan until the garlic is fragrant.
2. Chop the chorizo into chunks and add to the saucepan. Fry for a few minutes until the fat has rendered into the pan. Pour off any excess if you wish, but the oil is full of delicious spices that will lend beautiful flavour to the stew.
3. Pour the red wine into the pan and cook to reduce for a few minutes.
4. Add the paprika, rosemary, kale, cumin, balsamic vinegar, tomato paste to the pan, stir well to mix all the ingredients together and cook for a minute or two.
5. Now, over the sink use a sieve to strain any extra juice from the tinned tomatoes. Add the strained tomatoes to the pan and cook for 5 minutes.
6. Do the same for the tin of chickpeas - pour into a sieve over the sink to get rid of any excess juice, then add them with the carrots to the saucepan.
7. Cook for 5 minutes, season to taste with salt and pepper then the chorizo stew is ready to serve!