Chorizo & Chickpea Risoni
with Wilted Baby Spinach
This rich, bold stew of tomatoes and chorizo gets its heartiness from both chickpeas and risoni. We love risoni (literally ‘big rice’ in Italian) for when you have rice or even spaghetti fatigue. This pasta’s the perfect thing for sopping up all the amazing flavours of this tomato sauce.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
red capsicum
1
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 sachet
smoked paprika
½
red onion
2 clove
garlic
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 tin
diced tomatoes
¾ tin
chickpeas
½ bag
baby spinach leaves
1 bunch
parsley
Not included in your delivery
1 tbs
olive oil
¾ cup
water
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220ºC/200ºC fan-forced. To prepare the ingredients, halve and deseed the red capsicum. Slice the mild choizo thinly on the diagonal, finely chop the red onion and parsley, peel and crush the garlic, drain and rinse the chickpeas, and wash the baby spinach leaves.
On a foil lined tray, place the red capsicum halves cut side down and bake in the oven for 15 minutes or until they have blistered and the skin loosens. Carefully remove the tray and wrap the capsicum in the foil and allow it to steam for 5 minutes. Unwrap and peel back the charred skin, then slice the flesh into small strips.
Meanwhile, heat a heavy based pot or casserole dish over a medium-high heat. Add in the olive oil and chorizo and fry for 5 minutes, or until it is nice and crispy on the edges. Then add the smoked paprika, red onion, and garlic and sauté for 2 minutes. Add the risoni and stir to coat the grains then add the diced tomatoes, chickpeas, water and brown sugar and simmer for 15-20 minutes, or until the risoni is soft (but not mushy!). Add a little extra water if the dish is too dry. Stir through the cooked capsicum and baby spinach leaves until wilted.
To serve, divide the chorizo stew between bowls and serve with parsley on top. Enjoy!