Chermoula-Spiced Chorizo and Black Bean Bowl
with Sweet Potato and Cheese
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Sweet Potato
1 unit(s)
Red Onion
1 unit(s)
Lemon
2 unit(s)
Garlic Clove
1 carton(s)
Black Beans
90 grams
Diced Chorizo
(Contains Milk)
1 sachet(s)
Chermoula Spice Mix
15 grams
Chicken Stock Paste
40 grams
Baby Spinach
75 grams
Soured Cream
(Contains Milk)
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
300 milliliter(s)
Water for the Soup
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potato into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve, peel and slice the red onion as thinly as you can. Zest and halve the lemon.
Pop half the onion into a small bowl and add half the lemon juice. Add a pinch of salt, mix together and set aside to pickle.
Peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a sieve.
Heat a drizzle of oil in a large saucepan on medium-high heat..
Once the pan is hot, add the chorizo and the remaining onion. Fry until the chorizo starts to brown, 6-8 mins.
Add the garlic and the chermoula spice mix.
Add the beans, chicken stock paste and the water for the soup. Bring to the boil, then simmer gently until the sauce has thickened slightly, 12-15 mins.
Once the sweet potato has roasted, stir it into the saucepan.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Remove the soup from the heat. Stir in half the soured cream.
Add a good squeeze of lemon juice. Taste the soup and season with salt and pepper, a pinch of sugar or an extra squeeze of lemon juice if needed.
Divide the soup between bowls.
Spoon over the remaining soured cream.
Crumble over the cheese and top with the pickled onion and a pinch of lemon zest.
Serve with any remaining lemon wedges on the side to finish.
Enjoy!
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