This is a fantastic stew for stormy days – it’s hearty, warming and packed full of wholesome veggies. There’s lots of tasty juices to mop up, so would be great served with a good bit of crusty bread. I think the herbs are essential – they take this dish to the next level – so don’t skimp on them, unless you have a really good reason!
1 large onion, sliced
1 leek, tough green bit discarded, sliced
1 large carrot, cut into chunks
200g broccoli, florets cut into bite size pieces and stalk sliced
A good handful of curly kale, torn into pieces
1 medium potato, cut into small chunks
Small can chickpeas
2 cloves garlic, finely sliced
100g chorizo, sliced into rounds
A few sprigs thyme
2 stems rosemary
3/4 tsp. paprika
1/2 tsp. ground cumin
1 tbsp. oil
In a large, shallow pan, heat the oil, then fry the onion, leek, broccoli stalk, carrot, potato and chorizo, stirring often to ensure it doesn’t stick. When the onions start to take on some colour, add the chickpeas, garlic, spices, herbs and stock. Season well with plenty of black pepper. Bring to a boil, then reduce heat and cook just above a simmer for about fifteen minutes (or until the potato starts to soften.) Stir, then add the broccoli, and cook for a further twenty minutes. Add the kale and cook for a final five minutes. Garnish with a little extra thyme, if wanted.