Chorizo Kale Stew

Broth, soup, stew, whatever its technical name is I’m not sure. What I am sure of though, is that this is a comforting bowl of yumminess that can be ready to eat in just over half an hour. Roasting the sweet potatoes separately allows them to go crispy, adding extra texture to the meal. If you are short on time, or plan to freeze any leftovers, then it is best to add the raw sweet potato to the pan when you add the stock and let it cook in the stew rather than roasting it. I have made it both ways in the past and can’t decide which one is my favourite. 

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Chorizo Kale Stew

Keyword

Chorizo, Kale, Mushroom, Sweet Potato

Prep Time

10 minutes

Cook Time

30 minutes

Servings

people

Ingredients

For the roast sweet potato:

• 1 tbsp olive oil
• 2 medium sweet potatoes
• salt and pepper to season

For the stew:

• 1 tsp olive oil
• 1 clove garlic
• 1 onion
• 1 chilli
• 1/2 chorizo ring approx 125g
• 1 tsp smoked paprika
• 500 ml chicken stock
• 50 g lentils
• 1/2 tin butter beans
• 150 g mushrooms
• 100 g kale

Keyword Chorizo, Kale, Mushroom, Sweet Potato Prep Time 10 minutes Cook Time 30 minutes Servings people Ingredients For the roast sweet potato: 1 tbsp olive oil 2 medium sweet potatoes salt and pepper to season For the stew: 1 tsp olive oil 1 clove garlic 1 onion 1 chilli 1/2 chorizo ring approx 125g 1 tsp smoked paprika 500 ml chicken stock 50 g lentils 1/2 tin butter beans 150 g mushrooms 100 g kale

Instructions

For the roast sweet potato:

1. Firstly preheat the oven to 200 degrees celcius.
2. Peel the sweet potatoes and chop them in to 2 cm approx cubes.
3. Toss them in a roasting tin with the tbsp olive oil and some salt and pepper.
4. Roast them in the oven for 30 minutes, giving them a mix around half way through to check they don’t stick

To prepare the stew:

1. Peel and dice the onion, peel and crush the garlic, and slice the chilli in to thin strips.
2. Add everything so far in to a large lidded saucepan with the tsp olive oil.
3. Remove the casing from the chorizo and slice in to rounds, the thickness of a pound coin. Cut each round in to quarters.
4. Make the stock, and weigh out the lentils and beans separately.

To cook the stew:

1. Heat the pan over a medium heat and when everything is sizzling add in the chorizo.
2. Keep stirring regularly while the contents fry.
3. After 2 minutes add in the smoked paprika and keep stirring for 30 seconds.
4. Lower the heat right down, pour in the stock, lentils and beans and give everything a good mix.
5. Cover the pan and leave to simmer for 15 minutes.
6. Meanwhile slice the mushrooms and weigh out the kale.
7. Once 15 minutes is up add the mushrooms and kale to the mixture, stir and return the lid. Cook for another 5 minutes.
8. When ready to serve, dish up the stew first and sprinkle over the sweet potato.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.