2 medium chorizo sausages (about 150-200 g /5-6 oz each), skin peeled off and sliced
1 large carrot, sliced
1 large pointy red pepper (bell pepper/capsicum), seeds out and diced
1 large celery stick, sliced
2 medium white potatoes, peeled and diced
1 large tomato, diced
2 large cloves of garlic, diced
2 cups chicken stock
1 tablespoon lemon juice
1 medium zucchini, diced
sea salt and pepper
handful of fresh parsley, chopped
Prepare all the ingredients first.
Heat coconut oil in a medium saucepan over medium-high heat. Add the onion, chorizo, carrot and celery and sauté for 2-3 minutes, stirring frequently, until slightly softened and golden. Chorizo will start to release some fat, in which the vegetables will cook.
Then add the potato, red peppers, tomatoes and garlic and stir through for a minute.
Pour in the stock and lemon juice, stir and cover with a lid to bring to boil. Turn the heat to medium and cook, covered with a lid, for 10 minutes.
Then add the zucchini and a little black pepper. Stir through and cook over low-medium heat for a further 10 minutes.
By this stage the potato should soften up and thicken the sauce. Uncover the pot and bring the heat back to medium-high for 2 minutes, stir through. Then take off the heat and add freshly chopped parsley.
Serve as is or with a side of steamed or sautéed greens.