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Chorizo & Chickpea Risoni

Chorizo & Chickpea Risoni

with Wilted Baby Spinach

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This rich, bold stew of tomatoes and chorizo gets its heartiness from both chickpeas and risoni. We love risoni (literally ‘big rice’ in Italian) for when you have rice or even spaghetti fatigue. This pasta’s the perfect thing for sopping up all the amazing flavours of this tomato sauce.

Tags:High FiberHigh ProteinLactose freeNut Free
Allergens:Gluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

red capsicum

1

mild chorizo

1 sachet

smoked paprika

½

red onion

2 clove

garlic

1 packet

risoni

(ContainsGluten)

1 tin

diced tomatoes

¾ tin

chickpeas

(May be present Gluten, Lupin, Soy)

½ bag

baby spinach leaves

1 bunch

parsley

Not included in your delivery

1 tbs

olive oil

¾ cup

water

1 tsp

brown sugar

(May be present Gluten, Soy, Milk, Tree Nuts, Peanuts, Sesame)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2950 kJ
Fat28.1 g
of which saturates8.1 g
Carbohydrate69.8 g
of which sugars14.9 g
Dietary Fibre0 g
Protein34.2 g
Cholesterol0 mg
Sodium1110 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Sieve
Aluminum Foil
Baking Tray
Pot
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220ºC/200ºC fan-forced. To prepare the ingredients, halve and deseed the red capsicum. Slice the mild choizo thinly on the diagonal, finely chop the red onion and parsley, peel and crush the garlic, drain and rinse the chickpeas, and wash the baby spinach leaves.

2

On a foil lined tray, place the red capsicum halves cut side down and bake in the oven for 15 minutes or until they have blistered and the skin loosens. Carefully remove the tray and wrap the capsicum in the foil and allow it to steam for 5 minutes. Unwrap and peel back the charred skin, then slice the flesh into small strips.

3

Meanwhile, heat a heavy based pot or casserole dish over a medium-high heat. Add in the olive oil and chorizo and fry for 5 minutes, or until it is nice and crispy on the edges. Then add the smoked paprika, red onion, and garlic and sauté for 2 minutes. Add the risoni and stir to coat the grains then add the diced tomatoes, chickpeas, water and brown sugar and simmer for 15-20 minutes, or until the risoni is soft (but not mushy!). Add a little extra water if the dish is too dry. Stir through the cooked capsicum and baby spinach leaves until wilted.

4

To serve, divide the chorizo stew between bowls and serve with parsley on top. Enjoy!