Broad beans with vegan chorizo

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 400 g fresh or frozen shelled broad beans
• 200 g vegan chorizo
• 250 g mushrooms
• 1 carrot
• 1 x 400 g can peeled tomatoes
• 1 medium onion
• 3 garlic cloves
• 200 ml vegan white wine
• 2 tbsp olive oil
• 1 tsp sweet or hot paprika
• 1 tbsp dried oregano
• 1 bay leaf
• 240 g dry brown rice
• Hot water, salt and pepper as needed

Step-by-step method

1. Rinse rice and cook in water for the package time, usually 30–40 minutes. Meanwhile, chop onion and garlic and cut carrot, vegan chorizo and mushrooms.
2. Heat oil in a saucepan and soften onion and garlic for 5 minutes. Pour in wine and boil for 2–3 minutes.
3. Add chopped tomatoes, carrot, mushrooms and vegan chorizo. Cover and cook for 15 minutes, adding hot water gradually if the sauce dries.
4. Season with paprika, oregano, bay leaf and pepper. Add broad beans and enough water to surround them with sauce without turning it into soup.
5. Simmer covered for 10–20 minutes, depending on bean size, until tender. Taste before adding salt, as the chorizo is already seasoned.
6. Remove the bay leaf and rest for 3 minutes. Divide rice and stew among plates and serve with plenty of sauce.