Vegetable Stew with Chorizo

-Remove the skin and the seeds.

Heat the olive oil and sauté the coarsely chopped onions. Cut the chorizo into slices and add. Extinguish with the sherry and add the tomatoes. Add the finely chopped garlic, season with salt, pepper and the bunch of herbs. If necessary, add some vegetable soup. Cook lightly at low temperature. Meanwhile, add the sliced zucchini and the diced melanzane. At the end of the cooking time, add the drained chickpeas. Tip: Pour a little spicy extra virgin olive oil before serving. Olivo de Cambil or natural Senorío de Andalucía tastes particularly good with it.

It goes well with baguette and an uncomplicated red wine, e.g. Jaloco Zafra.

Info: Chorizo can also be replaced by cabanossi.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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