Ingredients for four people:
3 medium sized sweet potatoes, 4 medium sized carrots (200g), 50g ginger, 1 onion, 2 cloves garlic, 50ml olive oil, 150g chorizo, 500ml chicken stock, 40g miso, 1 tsp. Saffron, 1⁄2 tsp. cumin, 250g chickpeas (tinned), 1⁄2 tsp. turmeric, 70ml soy sauce, a little potato starch, 50g flaked almonds, parsley to garnish, 50g sultanas
Preparation:
1. Cut the sweet potatoes and carrots into 2cm cubes. Finely grate the ginger. Dice the onion and chop the garlic. Heat the olive oil in a pot. Sauté the onion, garlic and ginger until translucent. Add the diced sweet potato and carrot and fry briefly, then cut the chorizo into pieces and add to the pot.
2. Cover with the chicken stock. Stir in the miso, saffron and cumin and simmer gently until the vegetables are soft. Finally, add the chickpeas, turmeric and soy sauce and bind everything with potato starch. Briefly roast the almond flakes in a pan without oil. Garnish the stew with parsley, almond flakes and sultanas.
