Habas con ‘Chorizo’ Tapas (Broad Beans with Vegan Chorizo)

Approx Time to Make: 20 mins

The region of Granada in Andalucia, is one of the few regions in Spain (especially in the South) that still offers free #tapas with your drink (& I’m not talking a dish of olives or crisps but often a hearty plateful of food).

Habas con ‘Chorizo’
This dish is traditionally served with Jamon (ham) rather than Chorizo, but I’ve swapped this to make use of my homemade Chorizo (See recipe).

Ingredients:

๐Ÿ’šOlive oil to sautรฉ the onions
๐Ÿ’š1 large onion, finely chopped
๐Ÿ’š3 large cloves garlic, peeled and chopped
๐Ÿ’š1/2 tsp hot smoked paprika
๐Ÿ’š1/4 tsp freshly ground black pepper
๐Ÿ’š500g fresh or frozen baby broad beans
๐Ÿ’š2/3 cup dry white wine
๐Ÿ’š1/2 cup vegetable stock
๐Ÿ’š1/2 tsp salt
๐Ÿ’š1 tablespoon fresh parsley, chopped finely (optional, to serve)
๐Ÿ’š I added my home-made Chorizo once cooked

Method:

๐Ÿฅ˜ Sautรฉ the onions & add the garlic to soften but not burn
๐Ÿฅ˜ Stir in the spices, then
๐Ÿฅ˜ The rest of the liquid ingredients & Broad beans
๐Ÿฅ˜ Gently simmer until beans are tender
๐Ÿฅ˜ Add the vegan chorizo to warm through
๐Ÿฅ˜ Decorate with chopped parsley

Serve in clay tapas dishes or suitable bowls with crusty bread to use as a scoop. Enjoy!

Broad Beans with ‘Chorizo’ and
Leek & Potato Croquettes

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