Name: Tomato, chorizo and kumara hotpot
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: Tomato, chorizo & kumara hotpot; 2 chorizo sausages, halved lengthways, thickly sliced; 1 onion, chopped; 1 clove garlic, crushed; 1 1/2 teaspoon paprika; 2 400g cans diced tomatoes; 400 gram can chickpeas, rinsed, drained; 1 large kumara (500g), peeled, chopped; 1 cup (250ml) Campbell’s Real Stock - Chicken; 1/2 cup parsley, roughly chopped; 1 cup uncooked brown rice

Tomato, chorizo and kumara hotpot

A satisfying one-pot with chorizo, tomatoes, chickpeas and kumara for just $3.42 per serve

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Serves 6

Prep

15M

Cook

25M

Total

40M

Ingredients

Tomato, chorizo & kumara hotpot

2 chorizo sausages, halved lengthways, thickly sliced

1 onion, chopped

1 clove garlic, crushed

1 1/2 teaspoon paprika

2 400g cans diced tomatoes

400 gram can chickpeas, rinsed, drained

1 large kumara (500g), peeled, chopped

1 cup (250ml) Campbell’s Real Stock – Chicken

1/2 cup parsley, roughly chopped

1 cup uncooked brown rice

Method

Tomato, chorizo & kumara hotpot

1.Heat a heavy-based saucepan on high, then brown chorizo on eachside and remove from the pan.

2.Reduce heat to medium. Sauté onion, garlic and paprika for 4-5 minutes until onion is tender.

3.Return chorizo to pan with tomatoes, chickpeas, kumara and stock. Bring to the boil. Reduce heat to low and simmer for 10-15 minutes until kumara is just tender. Stir half the parsley through and season.

4.In a large saucepan of boiling, salted water, cook rice following packet instructions. Stir remaining parsley through rice and serve with hotpot.

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Ingredients

Method

Tomato, chorizo & kumara hotpot

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