John Myers
Ingredients for 3 servings:
- 3 small sweet potatoes
- 2 carrots
- 2 bell peppers
- 2 onions
- 1 clove(s) garlic
- 200g chorizo
- 15 g tomato paste
- a few stalks of parsley, finely chopped
- 1 tsp cayenne pepper
- 1 tsp sweet paprika powder
- 1 pinch of cumin
- e.g. salt and pepper
- n. B. Oil for frying
- 750 ml vegetable stock
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes
simply
Roughly dice the sweet potatoes and bell peppers. Thinly slice the carrots and chorizo. Finely chop the onions and garlic clove. In a large pot, fry the chorizo in a little oil. Add the onions and garlic and sauté until translucent. After a short time, add the vegetables to the pot and sauté while stirring. Season to taste. Briefly sauté the tomato paste with the remaining ingredients. Deglaze with the vegetable stock and simmer gently with the lid on for about 20 minutes, until the carrots and sweet potatoes are tender. Add the parsley and stir before serving. Serve with baguette and a fresh leaf salad.
Facebook Comments