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!
Always refer to the product label for the most accurate ingredient and allergen information.
Vegetable Stock Pot(ContainsCelery, Sulphites)
Flat Leaf Parsley
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).
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.
Once your onion has softened, stir in your garlic and paprika, and cook for a further minute.
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!
While your stew is simmering, roughly chop the parsley.
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!