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.
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
100g kale, tough stalks removed
50g soft cheese (such as goat’s cheese or feta), to serve (optional)
handful coriander leaves, to garnish
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