This delish disaster came about after I had a massive fridge forage and cupboard clear out. I wanted to get rid of everything that I had. It’s a bit of a stew that bumped into a tagine that had an affair with a soup. Thick, rich and delicious. It’s super easy, just chuck everything in and let the spices worth their magic. You can mix up the pulses and pasta as you like. Enjoy.
Method
- Heat the oil in a large casserole over a medium heat. Add the fennel seeds and crackle away for 10 seconds or until fragrant. Add the onion and carrot and cook, stirring occasionally, for 4-5 minutes until soft.
- Chuck the pepper, chorizo and garlic into the pan and mix well. Cook, stirring occasionally, for 4-5 minutes until everything goes a little golden.
- Put the tomatoes, tomato puree, paprika, chilli, chickpeas, butter beans, pasta and stock to the pan. Mix well. Pop i the Parmesan rind (if using) and bring to the boil. Cover, reduce the heat to low and cook, stirring occasionally, for 35-40 minutes or until the pasta has cooked.
- Throw the parsley into the pan and mix well. Check the seasoning, adding salt to taste. Spoon the stew into bowls. Grate a little parmesan over each and tuck in.
Ingredients
Serves 6
2 tbsp olive oil
2 tsp fennel seeds
1 onion, finely chopped
1 carrot, finely chopped
1 red pepper, finely chopped
100g chorizo, finely chopped
3 cloves garlic, sliced
1 tin chopped tomatoes
2 tbsp tomato puree
2 tsp smoked paprika
1 tsp chilli flakes
1 tin chickpeas, drained
1 tin butter bean, drained
120g pasta shells
850ml chicken stock
Parmesan rind and grated to serve
A handful of roughly chopped parsley leaves
Sea salt
