Recipe

Seven Spice Chorizo

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Seven Spice Chorizo

Ras-el-hanout spiced chorizo, tomato & Swiss chard on roast aubergine, with basil infused yoghurt.




Ingredients to serve 2

  • 1 x aubergines – cut into disks (1cm thick)
  • 3 tsp x Ras-el-hanout
  • ½ x red onion – peel & chop finely
  • 2 x chorizo sausages – slice at an angle (½ cm)
  • 1 clove x garlic – peel, grate finely & chop
  • 100g x cherry tomatoes – cut into quarters
  • 100g x Swiss chard – discard stalks & slice thinly (1cm)
  • 5g x fresh basil – discard stalks
  • 2 tbsp x yoghurt
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 2 x aubergines – cut into disks (1cm thick)
  • 6 tsp x Ras-el-hanout
  • 1 x red onion – peel & chop finely
  • 3 x chorizo sausages – slice at an angle (½ cm)
  • 2 cloves x garlic – peel, grate finely & chop
  • 200g x cherry tomatoes – cut into quarters
  • 200g x Swiss chard – discard stalks & slice thinly (1cm)
  • 10g x fresh basil – discard stalks
  • 4 tbsp x yoghurt
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Roast aubergine: Place the disks on a tin foil lined baking tray with a good drizzle of olive oil. Season with salt and pepper and coat with a THIRD of the Ras-el-hanout. Mix, arrange in a single layer and roast for 20 minutes until soft, golden and cooked through. Don’t be tempted to shake them around. They cook best when left alone. When done, let them cool down slightly and gently peel them off the tray.

Step 3

Chorizo mix: Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the onion with a pinch of salt and cook for 3 minutes. Add the chorizo and sauté for 3 minutes until golden, before adding the garlic and the REST of the Ras-el-hanout. Cook for 30 seconds then season with salt and pepper. Add the cherry tomatoes with water (1 cup for 4; ½ cup for 2) and cook for 5-7 minutes until the mixture has thickened. Add the Swiss chard, wilt for 1 minute and season with salt and pepper to taste.

Step 4

Basil yoghurt: Chop the basil leaves finely and mix with the yoghurt. Season with salt and pepper.

Step 5

Serve the aubergine topped with the chorizo mix and a dollop of the basil yoghurt.