This week's dish is the perfect mid-week meal. It's completely veggie, and the sausages could be switched for whichever you prefer. The "chorizo" does make this dish extremely hearty and warming though, which is always appreciated when it's still quite cool out.
This dish will serve 3 people. I personally made it in my cast iron pan, which allowed for me to transfer the dish into the oven easily mid-way through, but you could also transfer the dish to an oven proof dish once you're done with the stovetop portion of the meal.
Ingredients
Large red onion
3 cloves garlic
250gr chantenay carrots (or regular)
1tbsp fresh parsley (+ extra for garnish)
240gr kidney beans (drained)
400gr canned chopped tomatoes
1tbsp tomato paste
1/2tsp sumac
1/2tsp paprika
6 veggie "chorizo" sausages
Method
1. Chop the red onion finely and grate/crush the garlic. Cut the chantenay carrots into quarters.
2. Preheat the oven to 200 degrees celsius. Heat some olive oil over medium-high heat in an oven safe pan. Saute the onion until translucent. Add the garlic and carrots and cook for around 3-5 minutes. Add the chopped tomatoes, kidney beans, tomato paste, sumac, paprika, parsley, salt and pepper. Simmer on a medium heat for around 5-10 minutes, stirring occasionally.
3. Add the sausages on top of the sauce and place the pan in the oven for 15-20 minutes (ensure this is the recommended time to cook the sausages according to package instructions - different types may require a different amount of time in the oven).
4. Serve hot with mashed potatoes or rice, garnish with fresh parsley.
Recreating this recipe? Tag me on instagram @juliawgr!
コメント