Vegan Chorizo Stew

The ultimate smokey and warming Spanish stew, with creamy aubergine, smokey vegan chorizo, butter beans and a plethora of warming spices in a rich tomato sauce. Served with lemon and saffron couscous.


Ingredients


1 Medium Aubergine

1 Large White Onion

4 Garlic Cloves

1 Red Bell Pepper

Handful of Chestnut Mushrooms

Handful of Block Pitted Olives

1 Large Pitted Medjool Date

1 Tin Chopped Tomatoes

1 Tin Butter Beans

2 Tbsp Smoked Paprika

1 Tbsp Chilli Powder

1 Tbsp Ginger Paste

1/2 tsp Cinnamon

1/2 tsp Cumin

1/2 tsp Oregano

1/2 tsp Sumac

1 tsp Tomato Purée

Small handful of chopped fresh coriander

Salt & Pepper to taste

Method


Heat a heavy based pot on a medium heat and sauté the diced onion in a little olive oil (or water if you’re not using oil) until translucent. I use a little salt to prevent the onion from burning. Mince the garlic and add to the pot along with the ginger paste and sauté for 30 seconds being careful not to let the garlic burn.


Cut the aubergine into 2 cm cubes and add to the pot, to this add all of the spices, a splash of water, 1 tsp of tomato purée and mix well, coating the aubergine. Simmer for 2 minutes and then add the chopped mushrooms and red bell pepper to the pot and mix well. Cook on a medium heat for 2 minutes, stirring frequently.


Add the tinned tomatoes and give everything a good stir. Drain the butter beans and add these along with the black olives and a chopped date for sweetness. After around 5 minutes the vegetables should have soften slightly.


Cut 4 x vegan chorizo sausages into 1 inch pieces and add these to the pot and stir everything through. (I use Sainsbury’s Plant Pioneers, they are a little soft so I add them at the end rather than the beginning of the dish so they they don’t break up too much) Next add 1/2 cup of water and simmer on low for 20 minutes until the sauce has thickened and is rich and dark red in colour.


Add the chopped coriander leaves, season with salt and pepper to taste, and serve with a simple couscous infused with fresh lemon juice, fresh coriander, mint and saffron.


I really hoped you enjoyed this recipe, this has to be one of my favourite dishes to cook and only take 25 mins in total. If you enjoyed this recipe, please like and share this post and subscribe to the website and we’ll deliver new and exciting recipes direct to your inbox!

H x


©2020 by Hannah’s Bitchin’ Kitchen.