THIS RECIPE USES CHORIZO BUT FOR A VEGETARIAN VERSION JUST SUBSTITUTE THE CHORIZO FOR HALLOUMI - IT WORKS REALLY WELL AND IS EQUALLY DELICIOUS
225G CHORIZO, 2 CLOVES GARLIC, 1ONION, 1 LEEK, 1 STICK CELERY, 2 CARROTS, 1 TIN CHOPPED TOMATOES, SALT, PEPPER, 1 TSP HARISSA PASTE, 2 TSPS GROUND CUMIN, GLUG OF ARROPE, 2 HANDFULS SPINACH, 3 PRESERVED LEMONS, 1 TIN BUTTER BEANS (OR CHICKPEAS), HANDFUL OF OREGANO, CHOPPED ALMONDS FOR GARNISH, 3 TBSPS NATURAL YOGURT, 100G FETA, 2 TSPS MAPLE SYRUP
CHOP UP THE CHORIZO AND FRY IN A DRY PAN FOR A COUPLE OF MINUTES UNTIL THE OIL IS LEAKING INTO THE PAN, AND THE CHORIZO IS SLIGHTLY COOKED. WITH A SLOTTED SPOON REMOVE THE CHORIZO FROM THE PAN AND PUT TO ONE SIDE, LEAVING THE SWEET OIL IN THE PAN. THEN POP THE CHOPPED GARLIC, ONION, LEEK, CELERY AND CARROT IN TO THE OIL AND COOK OVER A GENTLE HEAT FOR ABOUT 10 MINS STIRRING OCCASIONALLY. THEN ADD THE TIN OF CHOPPED TOMATOES, 1 TSP HARISSA PASTE, A GENEROUS SHAKE OF CUMIN, A GLUG OF ARROPE AND SOME SALT AND PEPPER. STIR AND ALLOW TO CONTINUE TO SIMMER FOR 5 MINS AND THEN ADD IN A COUPLE OF HANDFULS OF SPINACH, A COUPLE OF SLICED PRESERVED LEMONS, A TIN OF BUTTER BEANS AND A HANDFUL OF OREGANO LEAVES – LEAVE TO SIMMER - THE LONGER IT COOKS FOR THE BETTER THE FLAVOURS WILL BE.
WHILST IT IS SIMMERING MAKE THE YOGURT DRESSING BY MIXING 3 TBSPS NATURAL YOGURT, CHOPPED FETA, A GLUG OF MAPLE SYRUP INTO A BOWL – SEASON WITH GROUND BLACK.
GENTLY HEAT THE CHOPPED ALMONDS IN A PAN SO THEY BROWN BUT DO WATCH LIKE A HAWK AS THEY BURN VERY EASILY.
FINALLY, 5 MINS BEFORE SERVING ADD THE COOKED CHORIZO BACK INTO THE TOMATO AND BEAN MIXTURE AND HEAT FOR A COUPLE OF MINS.
TO SERVE SPOON THE STEW INTO A BOWL, TOP WITH THE YOGURT DRESSING AND SPRINKLE WITH FRESH OREGANO AND TOASTED ALMONDS.