This is a comforting, hearty stew with a bit of a chilli kick. I like to serve with a nice warm flatbread but it goes great with quinoa or couscous too.
2 tbsp olive oil
new potatoes halved
1 red onion thinly sliced
2 cloves of garlic crushed
1 tsp ground cumin
1 tsp ground coriander
1 red pepper chopped
150g chorizo cut into big slices
2 tsp harissa paste
400g tin chopped tomatoes
400g tin butter beans
1 large handful of fresh parsley
large flatbread to serve
- Boil the potatoes in a pan of water for 15 minutes or until almost cooked.
- Whilst the potatoes are cooking in a large heavy based pan heat the oil over a medium heat and add the onion and garlic and stir until they are cooked and become translucent.
- Add the cumin and coriander to the pan and fry for 1 minute.
- Then add the red pepper and chorizo and cook for a further 10 minutes.
- Add the harissa paste, chopped tomatoes and butter beans to the pan and bring to the boil.
- Add the cooked potatoes to the pan and simmer over a low heat for 10 minutes.
- Garnish with freshly chopped parsley and serve with a warm flatbread.