Recipe by Michael Weldon from Farm to Fork
Ingredients:
- 2 chorizo, diced
- 1 large brown onion, diced
- 2 garlic cloves, sliced
- 2 celery sticks
- 2 tablespoons smoked paprika
- 1 tablespoons ground cumin
- 1 tablespoons ground coriander
- 5 thyme sprigs
- 4 dry bay leaves
- 1 cauliflower, cut into bite sized pieces
- 1 broccoli, cut into bite sized pieces
- 150g can broad beans, rinsed
- 400g can chickpeas, rinsed
- 400g can kidney beans, rinsed
- 750g tomato passata
- 1 bunch of parsley, chopped
- Extra virgin olive oil
- Sourdough, sliced and toasted to serve
- Grated tasty cheese to serve
Method:
- In a large saucepan cook the chorizo in a drizzle of olive oil until it begins to stain the olive oil. Add the onion, garlic and celery, cook for a further minute. Add the herbs and spices, cook for one more minute.
- Add the cauliflower, broccoli and broad beans, cook for a few minutes until the vegetables begin to soften.
- Add the bean and passata with a pinch of salt, cook until the vegetables are tender and the bean warmed through. Stir through the parsley keeping a little aside to garnish with.
- Serve beans on toasted sourdough and scatter a little tasty cheese and parsley over.
For best results, we recommend using a RACO Luminescence saucepan.