Smoky Chorizo One Pot

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2.5 oz

Spanish Chorizo , thinly sliced

1

Red Bell Pepper , sliced

2

Sweet Potatoes

cut into chunks

1 can
(400 g)

Diced Tomatoes

1

Knorr® Chicken Stock Pot

3/4 cup

Water , boiled

1 can
(400 g)

Chickpeas

to taste

Paprika

(optional)

to taste

Fresh Parsley

(optional)

to taste

Freshly Ground Black Pepper

(optional)

Cooking Instructions

HIDE IMAGES

Step 1

Fry the Spanish Chorizo (2.5 oz) in a large non-stick pan for 5 minutes until crispy.

Step 2

Add the Red Bell Pepper (1) and Sweet Potatoes (2) and fry for 1 minute, stirring.

Step 3

Dissolve the Knorr® Chicken Stock Pot (1) in Water (3/4 cup) to make chicken stock.

Step 4

Add Diced Tomatoes (1 can) , Knorr stock, and Paprika (to taste) , and bring to a boil. Turn down to a simmer, cover, and cook for 15 minutes.

Step 5

Add the Chickpeas (1 can) and cook for another 4-5 minutes.

Step 6

Garnish with Fresh Parsley (to taste) and Freshly Ground Black Pepper (to taste) . Serve with a side of mixed green salad.