Ghanian Atidua Inspired Black Bean and Chorizo Stew
with Pitta Breads, Cheese and Pumpkin Seeds
- Milk
- Soya
- Cereals containing gluten
- Wheat
- Spelt (wheat)
- Wheat
- Cereals containing gluten
- May contain traces of allergens
Atidua is a wholesome, vegetable-packed dish from Ghanaian cuisine that makes use of red cowpeas, simmered within a thick tomato sauce. For ease, we're using black beans, then serving with pitta breads to mop up all the flavourful sauce.
Ingredients
1 unit(s)
Onion
1 unit(s)
Carrot
90 grams
Diced Chorizo
(Contains: Milk)
2 unit(s)
Garlic Clove
1 carton(s)
Black Beans
15 grams
Ginger Puree
50 grams
West African Style Paste
(Contains: Soya)
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
10 grams
Vegetable Stock Paste
4 unit(s)
Pitta Breads
(Contains: Cereals containing gluten, Wheat May be present: Spelt (wheat), Wheat, Cereals containing gluten)
40 grams
Baby Spinach
50 grams
Greek Style Salad Cheese
(Contains: Milk)
15 grams
Pumpkin Seeds
Not included in your delivery
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
If you don't have a toaster, preheat the oven to 220°C/200°C fan/gas mark 7.
Halve, peel and chop the onion into small pieces.
Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Heat a drizzle of oil in a large saucepan on high heat.
Once hot, add the chorizo, carrot and onion and stir-fry until tender, 5-6 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Drain and rinse the black beans in a sieve. Pop half of them into a bowl and roughly mash with the back of a fork.
Add the garlic, ginger puree and West African style paste to the carrot and onion and fry until fragrant, 1 min.
Stir in the chopped tomatoes, vegetable stock paste, beans (both mashed and whole), sugar and water for the sauce (see pantry for both amounts).
Bring to a boil, then reduce the heat and simmer until thickened, 5-6 mins.
Meanwhile, toast the pitta breads in your toaster until golden.
If you're using the oven, put the pitta breads onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.
Once the stew has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.
Share the stew between your serving bowls.
Crumble over the Greek style salad cheese and scatter over the pumpkin seeds to finish.
Serve with the pittas alongside for dipping.
