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JEREMYC
Pumpkin stew
Spanish stew with pumpkin, lentils, potatoes, red onion, roasted peppers, chorizo and tomato puree.
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Ingredients
Directions
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Halve the pumpkin. Remove the seeds and the stringy inside with a spoon. Cut into parts and remove the peel. Halve the troubles.
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Cut the chorizo into slices and the onion into quarters.
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Cut the garlic finely and the parsley coarsely.
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Drain the peppers and cut into pieces.
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Halve the potatoes and let the lentils drain.
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Fry the chorizo in the cast iron pan without oil or butter over medium heat until golden brown and crispy.
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Scoop the chorizo out of the pan and drain on kitchen paper. Leave the shortening in the pan.
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Bake in the shortening the onion with the paprika powder for 3 minutes on medium heat. Fry the garlic for 3 minutes.
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Add the tomato paste and cook for 2 minutes. Add the peppers, pumpkin, potatoes, broth and port. Stir and bring to a boil.
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Place the lid diagonally on the pan and simmer over low heat for 25 minutes. Change regularly. Add the lentils after 15 minutes.
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After 20 minutes, check that the pumpkin and the potatoes are tender. Spoon 2/3 of the chorizo with half of the parsley through the stove.
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Divide the rest of the chorizo and parsley over it. Bon appétit! .
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Nutrition
535Calories
Sodium0% DV1.783mg
Fat29% DV19g
Protein44% DV22g
Carbs18% DV54g
Fiber36% DV9g
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