1 onion diced
2 cloves of garlic
1 zucchini grated
2 sticks of celery diced
1 potato diced
2 carrots diced
1 tin chickpeas, drained
1/2 cup risoni pasta
2 cups of chicken stock
1 x 660ml Passata
2 x chorizo sausages, diced

To Serve:

chilli flakes
fresh basil
grated parmesan


Heat Large heavy saucepan over medium heat.

Add diced chorizo and cook until browned (about 3-4 mins). Remove from saucepan.

In oil from chorizo cook onion, garlic, carrot and celery until soft, about 4-5 mins.

Add grated zucchini and cook for a further minute.

Add passata, chicken stock, potato and chickpeas.

Add any extra water necessary to adequately cover veges.

Bring to boil and simmer for 30mins.

Add risoni and cook for a further 10 mins.

To serve top with chilli flakes, parmesan and fresh basil.


  • Sallie B

    September 24, 2017 at 11:00 am

    So delicious. Packed full of flavour and goodness. A big hit in my house tonight.


    • Bloom

      September 25, 2017 at 9:18 pm

      We are so glad you liked it!
      X Bloom 🌿



    March 3, 2018 at 11:59 pm

    Just added to this week’s menu! Thanks ladies!!


    • Bloom

      March 4, 2018 at 7:36 am

      Great! Let us know how your tribe like it?!
      X Bloom 🌿


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