About this recipe:This is a one pot dinner dish. It is really tasty and you can prepare it easily, and bake it later or get on with other stuff while it cooks. It can be adapted for vegetarians so easily too. I made it up using some of my favourite ingredients and it has become a real repeated family favourite of mine and other friends families.
Put the oven on to 180 degrees C fan (200 degrees C electric / gas 6 / 350 degrees F fan / 400 degrees F electric).
Get out a heavy iron pan, like a Le creuset if you have one.
Peel and chop all veggies, leave them really chunky (about 3x2cm) and the chorizo into slightly smaller chunks. Chop chilli small, and just keep adding all ingredients to the pan, literally everything.
If your having jacket potatoes put them in the oven at the same time as the pot.
Give it a good stir and bake it with the lid on tight for 1 hour then take out and stir, poke the chorizo to the top and bake with the lid lifted to one side an inch, to crisp up the chorizo, for a further 20 minutes.
As you put the slightly open pot back into the oven, you can get some rice ready and cook it. We always have it with fluffy rice but it goes just as well with jacket potatoes or good bread.
Take out any veg you don't like, add another chilli - basically, just tinker. The smoked paprika substituted for the chorizo gives it just the same veggie effect. Other beans could be chick peas or borlotti but butter beans are best. Firm tofu could also be added.
This tasted wonderful, but the veg was taking far too long to cook. I think I would boil or steam them a little before adding to the pan in future. Overall though, very yummy and eaten by even my no veg eating men! - 12 Mar 2013