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Spanish Recipes

Prawn and Chorizo

Prawn and Chorizo

Prawn and Chorizo

Chickpea Stew

Recipe Development TeamPublished on January 18, 2017

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A HelloFresh fave, this tomato-based stew is taken up a notch with chorizo, and sweet, juicy prawns. We’ve included paprika for added smoky flavour and rich colour and some chickpeas for protein and health boosting fibre. Enjoy!

Tags:

Eat First

Allergens:

Celery

•Sulphites

•Crustaceans

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active

DifficultyMedium

Ingredients

serving amount

1

Onion

2

Garlic Clove

1

Diced Chorizo

1

Mild Paprika

1

Chopped Tomatoes

1

Chickpeas

1

Vegetable Stock Pot

(Contains: Celery, Sulphites)

120

Tiger Prawns

(Contains: Crustaceans)

1

Flat Leaf Parsley

Nutritional information

Energy (kJ)1770 kJ

Energy (kcal)423 kcal

Fat16 g

of which saturates5 g

Carbohydrate47 g

of which sugars15 g

Protein33 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grill Pan

Cooking Instructions and Tips

Prep veggies.

1

Cut the onion in half through the root, peel and chop into small ½cm pieces. Peel and grate the garlic (or use a garlic press if you have one).

2

Heat a drizzle of oil in a large frying pan over medium heat. Add your onion and chorizo, and cook for 4 mins, stirring occasionally, until your onion softens and the chorizo starts to crisp.

Simmer chorizo, onion and spices.

3

Once your onion has softened, stir in your garlic and paprika, and cook for a further minute.

Simmer stew.

4

Add the chopped tomatoes, chickpeas and vegetable stock pot. Refill the empty tomato tin(s) two-thirds with water and add this to the pan too. Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, for 15 mins until the mixture has thickened and most of the water has evaporated. Tip:This helps intensify the flavours!

5

While your stew is simmering, roughly chop the parsley.

Add the prawns.

6

Once your stew has thickened, throw in the prawns, together with a good pinch of salt and a grind of black pepper. Combine well and cook for 4 mins or until your prawns are cooked through. Tip:Prawns are cooked when pink on the outside and opaque all the way through. Stir in most of your parsley and serve in bowls with your remaining parsley sprinkled over. Enjoy!

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