
Ingredients:
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
Directions:
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.
4 comments
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 🌿
ANDREA MCCALL
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 🌿