Fridge forage stew

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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.


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

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