This went down very well this evening with friends, served with roasted sliced potatoes (cooked with garlic and whole dried cayenne peppers) and a tomato and cucumber salad.
1 x chorizo sausage (the ‘ready-to-eat’ sort, rather than the ones which need cooking) – £2.50 Tesco Finest, as that’s all they had.
3 x smart price chopped tomatos @ 33p/tin = £1, effectively
3 sticks celery – 20p
2 onions – 20p
4 cloves garlic – 20p
1 pint vegetable stock (made with Oxo cube) – 10p?
1 tin chickpeas – c. 40p
1 tin mixed bean salad – c. 40p
2-3 tablespoons of instant mashed potato – 10p?
1. Chop the onions and peel and chop the garlic and chop the chorizo into discs – fry off for c. 5 minutes with some Frylight, or a little oil until the onions have softened, and the lovely paprika juices from the chorizo have started to come out.
2. Put in the slow cooker. Add 3 tins of tomatos, chopped celery, 1 tin of chickpeas, 1 tin of mixed bean salad, 1 pint of vegetable stock made up with an Oxo cube.
3. Cook on high for about 4-6 hours.
4. Thicken with 2-3 tablespoons of instant mashed potato – cook for another 1-2 hours. You could of course thicken with flour, but one of our dinner guests is a coeliac, so I discovered the ‘instant mashed potato’ trick on t’internet. We have a packet or two left over from our Christmas potato cake stash.
Served 6 people and all had seconds – so call this 6-8 people. Price works out at about £1/head, which then gives you another 50p/head for the potatoes and salad.