This recipe is a great one for using up fridge leftovers and can be made using a variety of clever substitutions depending on what’s in your cupboard.
Chickpeas work in place of lentils. Bacon can give great flavour instead of the chorizo. Swap kale for the cabbage and make it vegetarian by using chunks of fried halloumi for the veggies out there.
Chorizo and Cabbage Hotpot
Serves 2
Ingredients:
100g chorizo, peeled and finely diced
½ red onion, thinly sliced
1 clove garlic
1 red pepper, seeded and sliced
6-8 cabbage leaves roughly chopped
1 tin (400g) tomatoes
200ml stock
Zest of 1 lemon
1 tin (400g) green lentils
Handful of fresh tarragon and parsley
Directions:
1. Heat a non-stick frying pan over a medium to high heat and add the diced chorizo. Allow the oils to release and then add the sliced red onion, the garlic, the sliced red pepper and the chopped cabbage leaves.
2. Sauté for about 10 minutes until the onions are cooked and the peppers have softened.
3. Add the tomatoes to the pan, along with the stock. Bring to the boil, then lower and simmer for about 10 minutes or until the sauce has thickened.
4. Drain and rinse the lentils and add them to the tomato sauce along with the lemon zest.
5. Divide between two bowls. Chop the tarragon and parsley and sprinkle over the top.
