Written by Hayley in Main Meals

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.


Serves 4-6

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


  1. Boil the potatoes in a pan of water for 15 minutes or until almost cooked.
  2. 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.
  3. Add the cumin and coriander to the pan and fry for 1 minute.
  4. Then add the red pepper and chorizo and cook for a further 10 minutes.
  5. Add the harissa paste, chopped tomatoes and butter beans to the pan and bring to the boil.
  6. Add the cooked potatoes to the pan and simmer over a low heat for 10 minutes.
  7. Garnish with freshly chopped parsley and serve with a warm flatbread.



Leave a comment