Best Ever Chorizo & Vegetable Stew

• Gluten free

• Meat

  • 2 Chorizo sausages, medium

• Produce

  • 1 Brown onion, large
  • 1 Carrot, large
  • 1 Celery stick, large
  • 2 large cloves Garlic
  • 1 handful Parsley, fresh
  • 1 Tomato, large
  • 2 White potatoes, medium
  • 1 Zucchini, medium

• Canned Goods

  • 2 cups Chicken stock

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 Pointy red pepper, large
  • 1 Sea salt and pepper

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on happybodyformula.com

Ingredients

• 1 tablespoon coconut oil
• 1 large brown onion, roughly diced
• 2 medium chorizo sausages (about 150-200 g /5-6 oz each), skin peeled off and sliced
• 1 large carrot, sliced
• 1 large pointy red pepper (bell pepper/capsicum), seeds out and diced
• 1 large celery stick, sliced
• 2 medium white potatoes, peeled and diced
• 1 large tomato, diced
• 2 large cloves of garlic, diced
• 2 cups chicken stock
• 1 tablespoon lemon juice
• 1 medium zucchini, diced
• sea salt and pepper
• handful of fresh parsley, chopped

Directions

• Prepare all the ingredients first.
• Heat coconut oil in a medium saucepan over medium-high heat. Add the onion, chorizo, carrot and celery and sauté for 2-3 minutes, stirring frequently, until slightly softened and golden. Chorizo will start to release some fat, in which the vegetables will cook.
• Then add the potato, red peppers, tomatoes and garlic and stir through for a minute.
• Pour in the stock and lemon juice, stir and cover with a lid to bring to boil. Turn the heat to medium and cook, covered with a lid, for 10 minutes.
• Then add the zucchini and a little black pepper. Stir through and cook over low-medium heat for a further 10 minutes.
• By this stage the potato should soften up and thicken the sauce. Uncover the pot and bring the heat back to medium-high for 2 minutes, stir through. Then take off the heat and add freshly chopped parsley.
• Serve as is or with a side of steamed or sautéed greens.