For a plant based diet, leave the chorizo and feta out and substitute the stock for vegan stock.
Ingredients (serves 3-4)
- 3 leeks, trimmed and cut in 5mm thick slices
- 2 potatoes, peeled and cut in bite size chunks
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 80g chorizo sausage, finely sliced
- 20ml extra virgin olive oil
- 150ml passata
- 1 tbsp vegetable bouillon
- 2 sprigs of thyme
- ½ tsp chilli flakes
To serve
- 100g Greek feta
- ½ tsp dried oregano
- Evoo for drizzling, all optional
Method
Wash the leek slices in a colander under a running cold tap and drain.
Bring a large pan to a medium heat and add the olive oil. Sweat the onion for 4-5 minutes and add the garlic. Continue cooking for two more minutes and add the chorizo. Stir and continue cooking for the chorizo to release its oils, approx.. 2-3 more minutes. Add the potatoes and leeks and tomato paste and give everything a good stir. Cook for 2-3 more minutes and add the passata, bouillon. 200ml water and the sprigs of thyme. Season with salt, freshly ground black pepper and chilli flakes and cook on a low heat until the vegetables are cooked and the sauce has thickened, approx. 40-45 minutes.
Spoon the leeks into plates, crumble the feta on top, sprinkle with the dried oregano and drizzle a little more olive oil.
Good, crusty bread goes very well with olive oil based dishes such as this.