Chorizo ​​spaetzle pan with peppers, raisins, and leek vegetables, black cumin, and cheddar

Ingredients for 2 servings:

• 200 ml vegetable stock
• 40 g raisins or sultanas
• 200 g mild chorizo
• 1 bell pepper(s), red
• 1 leek(s)
• 2 spring onions
• 1 pepper, medium hot
• 400 g egg noodles, ready from the refrigerated section
• 1 m.-sized onion(s)
• 40 g Cheddar, in one piece, mild
• 1 tbsp tomato paste
• 2 tsp pomegranate syrup
• 1 tbsp oregano, dried
• 2 tsp red pepper flakes, fermented (Isot)
• 2 tsp black cumin
• ¼ tsp cumin powder
• 2 tsp olive oil
• e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Bring the vegetable stock to a boil. Empty the raisins into a bowl and add the vegetable stock so that the raisins can swell slightly. Cut the chorizo ​​lengthwise with a sharp knife, peel, and then slice. Wash the peppers, removing the stalks, seeds, and white inner membranes, then cut the peppers into strips. Remove the root end from the leek, cut it lengthwise, fan it out, clean it thoroughly under running water, and then cut it into rings. Wash the spring onions and then cut them into rings, separating the white and green parts. Peel the onion and cut it into strips. Wash the peppers, cut them lengthwise, remove the seeds and inner membranes, and then cut them into thin rings. Add half of the olive oil to a pan, add the chorizo ​​slices, and cook for 2-3 minutes over about 2/3 of the heat. Add the chilled spaetzle to the rendered fat from the chorizo ​​and fry everything, turning or tossing, for about 4-5 minutes. Then transfer the contents of the pan to a bowl and set aside for later. Add the remaining olive oil to the remaining fat in the pan and sauté the onion and the white rings of the spring onions over medium heat for about 2 minutes. Then add the bell pepper and fry for another 2-3 minutes. Sprinkle in the black cumin seeds and tomato paste, mix everything together, and let it roast briefly. Then add the raisins along with the vegetable stock, loosening any browned residue in the pan if necessary. Add the oregano, fermented red pepper flakes, and cumin. Then add the leeks to the liquid. Bring everything to a boil and sauté uncovered over medium heat for about 6-7 minutes, until the leeks have wilted and are tender, the bell peppers still have some bite, and the liquid has largely evaporated. Now return the fried spaetzle and chorizo ​​slices to the pan, adding as much of the reddish fat from the bowl as possible, and heat everything back up again. Season with pepper, salt, and pomegranate syrup. When serving, grate fresh Cheddar cheese over the dish and sprinkle with the raw green spring onion rings and the raw pepperoni rings. Swabian spaetzle meets the piquant taste of Spanish paprika sausage and Turkish-Arabic flavors: sweetness from the raisins, smokiness and spice from the chorizo, acidity from the pomegranate syrup, a touch of bitterness from the black cumin, heat and freshness from the pepperoni and raw spring onions, all held together by the Cheddar cheese. Note: You can also leave the skin on the chorizo ​​sausage and slice the sausage as is. But then the slices quickly bulge in the pan because the skin shrinks. You could also use spicy chorizo, but its spiciness would quickly overpower the other flavors. The fermented isotonic paprika flakes, black cumin, and pomegranate syrup are available inexpensively in any Turkish supermarket.