This recipe is a great way to use up any stray veges in the bottom of the fridge and also a great way to disguise veges from those members of the family that might not be too keen on them. The flavor of the bacon lends a delicious smokiness to the stew.
1 Tbsp olive oil
3 chorizo sticks
250g bacon pieces
3 Oxo cubes (I used a combo of vege and chicken) or 4 cups of stock of choice
4 cups water (if using stock cubes)
1 tsp each of Paprika, Cumin and Coriander
3 cloves garlic
Veges of choice – I used potato, carrot, parsnip, squash, kumera, zucchini, celeriac, cabbage and leek but feel free to use whatever you have in the house
Add your oxo cubes, if using, to 2 cups of water to dissolve. Heat the olive oil in a large pot and cook your bacon pieces until they are nice and crispy. Remove from the pan and set aside for later. Finely chop your onion and garlic and add to the pot, adding more olive oil if required. Cook until the onion is translucent, about 5 mins. Add your paprika, cumin and coriander and stir to combine. Add your water and stock cubes, making sure they have dissolved completely and add 2 more cups of water. Bring to the boil. Using a box grater, grate or finely chop all of your veges and add to the pot. It may seem like alot but they will cook down so don’t be afraid to fill the pot right to the top.
Reduce to a simmer, cover and leave to cook for at least 30 mins, stirring occasionally, the veges will start to soften and reduce down and start to thicken the stew. When it is thick enough for your liking, add the bacon back in and thickly slice your chorizo sticks and add as well. Leave uncovered and simmering for another 10 or so minutes. Taste for seasoning and adjust if necessary. I find that the bacon makes it salty enough for our taste but add more if necessary.
Ladle into bowls and serve either by itself, with crusty bread or try some of my Chilli cornbread as a accompaniment. This is my new favourite dish for a cold winters night.