Ingredients
- 2 red peppers cored, de-seeded and thinly sliced
- 1 large onion, peeled and chopped
- 600g Charlotte potatoes cut into large chunks
- 1 x carton tomato passata
- 2 cloves of garlic and a sprinkle of herbs
- 300ml (10floz) vegetable stock
- 1 x 250g cooking Chorizo
- 20 pitted black olives
- Chopped parsley, to garnish
- Crusty bread to serve
Method
Place peppers, onions, potatoes and
passata into a large pan. Add chopped garlic and herbs. Bring to the
boil in the vegetable stock and simmer for 30 minutes. Ensure vegetables are
tender.
Slice Chorizo and add to the pan along
with the olives. Continue cooking over a
medium heat for 10 minutes. Garnish with
parsley.
Serve hot with crusty bread.
No comments:
Post a Comment