Chorizo and Sweet Potato Stew

Ingredients

• 750 g sweet potatoes
• 1 dry-cured chorizo sausage
• 1 x 360g jar Ballymaloe 100 Recipe Sauce
• 1 litre vegetable stock
• 1 teaspoon smoked paprika
• 1 x 400g tin chickpeas
• sea salt and freshly ground black pepper

Method

1. Prep: Peel the sweet potatoes and cut them into bite-sized pieces. Drain and rinse the chickpeas. Cut the chorizo sausage into bite-sized pieces too.
2. Add the chorizo to a hot, dry saucepan on a medium heat and cook for about 5 minutes, until the oil has started to render out.
3. Add in the sweet potatoes and stir to coat them in the oil.
4. Add the Ballymaloe 100 Recipe Sauce, stock, smoked paprika and some salt and pepper and stir to combine.
5. Bring to a boil, then reduce the heat to medium-low and simmer for 20–25 minutes, stirring occasionally so the potatoes don’t catch on the bottom of the pan, until the sweet potatoes are tender. If the stew is reducing too much, you can cover the pan partially with a lid or add a little water.
6. Add the chickpeas and simmer for a couple of minutes to warm through.

Divide the stew among four wide, shallow bowls. Garnish with chopped fresh coriander or parsley (if using). Serve with warm crusty bread on the side for mopping up the stew.