Roasted Red Pepper, Potato, Chorizo and Kale Stew

 Roasted Red Pepper, potato, chorizo and kale stew
Prep in Prep in:
10 mins
Cook in Cook in:
40 mins
Serves Serves:
2
Per Serving %RI
KCAL 731 36%
Fat 31.4g 44%
Sat Fat 14.3g 44%
Sugar 21.0g 23%
Salt 2.2g 36%

Method

Heat 1tbsp oil in a saucepan and pan fry the chorizo until it crisps up and turns the oil red. Reduce the heat and add the onions, cooking for 10 mins or until they soften. Add the garlic and tomato paste and cook for several minutes more before adding the tinned tomatoes, roast red peppers, wine, potatoes, seasoning and water.

Bring to the boil, then simmer for 20 minutes, or until the potato has cooked through. Taste and adjust the seasoning, adding salt, pepper and brine from the roast red pepper jar. Push the kale beneath the surface of the liquid and cook for a further 10 minutes, or until soft.

Serve topped with crumbled cheese and coriander leaves.

TIP Spinach would also work as an alternative to kale. Simply add to the stew for the final 5 minutes of cooking.

Check out our mouth-watering how-to video below and other delicious potato recipe videos on our video hub.

Ingredients

300g fluffy potatoes (such as Maris Piper), cut into 1 cm pieces

200g raw cooking chorizo, sliced into 2cm discs

1 onion, finely chopped

2 garlic cloves, chopped

1tbsp tomato paste

1 can chopped tomatoes or passata

200g roast red peppers from a jar (drained weight), finely sliced (plus 1tbsp brine from jar) (Or can roast fresh peppers or sauté them before cooking)

200ml red wine

400ml water

100g kale, tough stalks removed

50g soft cheese (such as goat’s cheese or feta), to serve (optional)

handful coriander leaves, to garnish

300g fluffy potatoes (such as Maris Piper), cut into 1 cm pieces 200g raw cooking chorizo, sliced into 2cm discs 1 onion, finely chopped 2 garlic cloves, chopped 1tbsp tomato paste 1 can chopped tomatoes or passata 200g roast red peppers from a jar (drained weight), finely sliced (plus 1tbsp brine from jar) (Or can roast fresh peppers or sauté them before cooking) 200ml red wine 400ml water 100g kale, tough stalks removed 50g soft cheese (such as goat’s cheese or feta), to serve (optional) handful coriander leaves, to garnish

You may also like

Jo Pratt's hearty potato soup recipe
  • Prep in: 10 mins
  • Cook in: 25 mins
Bonfire jacket potato recipe

Jo Pratt's Bonfire Jackets

Tuck into this incredibly warming dish packed full of tasty bacon, melted cheese and kidney beans heightened by a sprinkling of smokey paprika. Perfect for a cold winter's evening!

  • Prep in: 15 mins
  • Cook in: 30 mins
North African spiced baked eggs with potatoes

North African spiced baked eggs with potatoes

North African Spiced Baked Eggs with Potatoes

 Start your day right these insanely delicious North African spiced eggs. Surrounded by succulent seasoned potatoes along with a garlic, saffron and cumin kick, this dish is sure to be the star of the show at any brunch! Serve with chilli flakes and cooling yogurt to make this meal even more tasty!

  • Prep in: 10 mins
  • Cook in: 25 mins
Bombay Potato Frittata with Tomato Chutney

Bombay Potato Frittata with Tomato Chutney

Bombay Potato Frittata with Tomato Chutney

Enjoy a taste of India with this aromatic Bombay Potato Frittata. Deliciously smooth potatoes complimented by spices of cumin, chili and ginger make this dish a perfect choice for an exciting mid-week meal. Serve with tangy tomato chutney or cooling raita for an extra special touch. 

  • Prep in: 10 mins
  • Cook in: 20 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union