Vegetable and Chorizo Stew

Vegetable and Chorizo Stew

This Vegetable and Chorizo Stew comes in handy when you have a lot of great veggies in the house and you want something quick but filling to eat.

A lot of times I commented to you that I like “shopping” in my own kitchen, to see what I can make without going to the grocery store. Because, at the least for me, it’s not easy not going every other day to the supermarket. Are you in the same situations as I am? Then I know you understand me.

A few months back I wrote two posts about saving money at the grocery store, and about food waste, especially at Christmas. If you are interested to read them, they’re here and here. It’s been a few years already that I implemented those trick and tips into my day-to-day life to stop food waste and to not spend as much money at the grocery store. And let me tell you, it’s not easy! Not the food waste part, but going to the grocery store too often.

And the thing is if we organize ourselves more and we check more what we already have in the kitchen, cupboard, and freezer, we would go fewer times to buy food. Because let’s be honest, we have tons of food in the house. Am I right?

I like to check what I already have and to see what I should make with those vegetables, meats, and grains. And if you get ahold of it, it will be pretty easy to do so.

Now, for this simple stew. I had all those veggies in the fridge, the chorizo sausage and the rice in the cupboard, so I didn’t buy anything. If you don’t have some veggie, change it for something else, with what you already have. Make it fun, make it your own recipe. You can also skip the sausage, and add potatoes, or chickpeas and then, skip the rice maybe.

Ingredients:

  • 1 eggplant
  • 1 zucchini
  • one leek or an onion
  • 3 cloves of garlic
  • 2 carrots
  • 1 pepper
  • 50 g of chorizo sausage or any other sausage you like
  • 30 g of pumpkin
  • 3 tablespoons of marinara sauce
  • 250 ml of warm water
  • salt and pepper to taste
  • 1/2 a teaspoon of dried oregano
  • 2 tomatoes, peeled
  • 1/2 a lemon
  • 150 g of brown rice
  • 1 tablespoon of olive oil

Before adding the oil to the pot, prepare the vegetables and the sausage. Wash and slice every veggie and set it aside. Take the skin off the sausage and slice it as well.

Pour in the olive oil to the pot, heat it up and add the vegetables and the sausage to saute. When it starts to fry, turn the heat to medium and season the veggies with salt, pepper, and oregano. Saute for 10 minutes.

Vegetable and Chorizo Stew

When the veggies are sauteed, add the marinara sauce and the warm water to the pot.

Vegetable and Chorizo Stew

Mix it through and let the water boil. When it starts to boil, turn the heat to medium-low, put the lid on and let the stew cook for about 20 minutes until the veggies are soft, but not mushy.

In the meantime, cook the brown rice according to the package instructions with a bit of salt. When the rice and the stew are cooked, plate them together, sprinkle some lemon juice on top and enjoy.

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Vegetable and Chorizo Stew

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 3 servings

Ingredients:

1 eggplant
1 zucchini
one leek or an onion
3 cloves of garlic
2 carrots
1 pepper
50 g of chorizo sausage or any other sausage you like
30 g of pumpkin
3 tablespoons of marinara sauce
250 ml of warm water
salt and pepper to taste
1/2 a teaspoon of dried oregano
2 tomatoes, peeled
1/2 a lemon
150 g of brown rice
1 tablespoon of olive oil

Instructions:

  1. Before adding the oil to the pot, prepare the vegetables and the sausage. Wash and slice every veggie and set it aside. Take the skin off the sausage and slice it as well.
  2. Pour in the olive oil to the pot, heat it up and add the vegetables and the sausage to saute. When it starts to fry, turn the heat to medium and season the veggies with salt, pepper, and oregano. Saute for 10 minutes.
  3. When the veggies are sauteed, add the marinara sauce and the warm water to the pot.
  4. Mix it through and let the water boil. When it starts to boil, turn the heat to medium-low, put the lid on and let the stew cook for about 20 minutes until the veggies are soft, but not mushy.
  5. In the meantime, cook the brown rice according to the package instructions with a bit of salt. When the rice and the stew are cooked, plate them together, sprinkle some lemon juice on top and enjoy.
https://booksandlavender.com/2018/04/03/vegetables-and-chorizo-stew/

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15 Comments

  1. Very timely recipe! Just returned from Spain with a lovely bunch of chorizo! Very wholesome and healthy dish indeed!

  2. Pumpkin! What a great way to add a touch of sweet to offset the spicy chorizo without reaching for brown sugar or even honey. And the number of vegetables you’ve worked into this stew is simply awesome. Can’t wait to try!

  3. Totally agree that it’s important to “shop” your kitchen every now and then. Plus, it’s a great way to create new (and delicious) recipes like this! Yum!

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