Is chorizo one of everyone’s favourite foods? It has to be! Its ability to infuse a hint of heat and smokiness into an other wise mundane dish makes this cured meat one of my favourite ingredients. This recipe is a one pot wonder and one that is perfect for anyone who batch cooks early in the week to save time during the week while ensuring their meals remain full of nutritious goodness as the week progresses. This dish actually tastes better as the week progresses and the spices continue to work to release their flavour.
This dish is served with salmon, who’s oils and nutrients support recovery and your immune system, however, DO NOT let the salmon put you off cooking this flavoursome nutrient packed recipe full of anti-inflammatory herbs and spices. If you are not a salmon fan the dish can easily be served with chicken or any other white fish of your choice.
To increase the carbohydrate content of the dish to support glycogen stores add some potatoes into the mixture with all the other vegetables or cook some quinoa or wholegrain rice separately and serve on the side.
Pour yourself a ladle of this flavour packed dish on a cold day to feel the warmth return to your bones and your recovery being boosted!
- Serves: 4
- Calories: 440
- Fat: 21g
- Carbohydrates: 24g
- Protein: 35g
- 1 chopped red onion
- 1-2 cloves of crushed garlic
- 1 chopped chorizo sausage
- 400 g of beans/chickpeas
- 1 teaspoon of paprika
- 1 teaspoon of chilli
- 1 teaspoon of cumin
- 2 chopped red peppers
- 400g (I can) of chopped tomatoes
- 1 tsp of coconut oil
- 4 medium salmon fillets
- Heat some coconut oil in a saucepan on medium heat and add the chopped chorizo and cook for 2 minutes.
- Then add the chopped onion & garlic and cook until soft.
- Add this mixture to the slow cooker.
- Then add the rest of the ingredients except the salmon and stir well.
- Add the salmon and cook for 120 minutes in the slow cooker on a high setting (the longer you cook it the more favour some it will become).
- Serve with quinoa.
- If you don't have a slow cooker, add the mixture to a big pot and allow to simmer for 40 minutes.