Chorizo and Bean Stew with Prawns
with courgette and crusty baguette
A recipe conveniently customised just to your liking.
The quantities provided above are averages only.
Ingredients
1 sachet(s)
Peri Peri Seasoning
(Contains: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, May contain traces of allergens)
5 grams
Parsley
160 grams
Prawns
(Contains: Crustaceans)
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
90 grams
Chorizo
(Contains: Milk)
1 sachet(s)
Dried Chilli Flakes
2 unit(s)
Baguette
(Contains: Cereals containing gluten, May contain traces of allergens, Milk, Soya, Wheat)
1 unit(s)
Leek
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
1 pack(s)
Passata
1 pack(s)
Cannellini Beans
1 unit(s)
Courgette
Not included in your delivery
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Utensils
Cooking steps
- 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 prawns, leek and chorizo.
- Cook until the leek is softened, stirring occasionally, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- 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.
