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Farro, chorizo & tomato stew
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1 tbsp olive oil
550g pack Cooks’ Ingredients Casserole Vegetables
125g Spanish chorizo ring picante, cut into small cubes
400g can chopped tomatoes with olive oil and garlic
1 tsp paprika
500ml pack Cooks’ Ingredients Chicken or Vegetable Stock
175g Love Life Quick Cook Farro Dicocco, rinsed
Finely grated zest of 1 lemon, plus 1 tbsp juice
½ x 25g pack flat leaf parsley, chopped
1. Heat the oil in a large saucepan and fry the casserole vegetables for 5 minutes, stirring frequently. Add the chorizo and cook for a further 5 minutes. Add the tomatoes, paprika and stock and bring to a gentle simmer. Cover and cook for 10 minutes.
2. Add the farro and cook, covered, for a further 15 minutes, stirring frequently until just tender. Stir in the lemon juice and half the parsley. Transfer to serving plates and sprinkle with the remaining parsley and the lemon zest.
Typical values per serving:
1 of your 5 a day; source of fibre.
This recipe was first published in October 2018.