Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
INDIVIDUAL CHEESES
CHEESE BOX
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Heirloom Beans
Paella Rice
Gift boxes and hampers
All gifts
Sparkling Wine
Sherry
Perello Olives
Navarrico Butter Beans
READY IN
30 min
COOKING TIME
20 min
PREP TIME
10 min
SERVES
Serves 4
ingredients
- 1-2 tbsp olive oil
IN STOCK - 1 red pepper, deseeded and finely chopped
- 1 medium courgette, sliced into long thin strips, about 5mm wide
- 1 medium aubergine, chopped into 1cm pieces
- 200g tomato sofrito (from a jar)
IN STOCK - 200g cooked chickpeas
IN STOCK - 320g baby spinach
- Fresh herbs
- Pinch of sea salt
Method
- Heat 1 tbsp of oil in a saucepan, add the red pepper and aubergine and fry for 6-8 minutes, until browning at the edges. Check the aubergine is nearly cooked, then add the courgettes, a pinch of sea salt, and another tbsp of olive oil. Fry for a further 2 minutes.
- Add the sofrito, chickpeas along with 200ml of their cooking water, so they are half submerged. If using jarred chickpeas, add their liquid, topped up if necessary to 200ml. Bring to the boil, taste the liquid and add a little salt if needed, then turn down the heat to a simmer until the liquid has reduced by half. Take off the heat and stir in the spinach. Leave to rest for a minute, then stir through the herbs and serve.
Little tip
Add a dollop of pesto or sprinkle with Galmesan to add a little umami and serve with crispy tortilla
ingredients
- 1-2 tbsp olive oil
(each)
IN STOCK - 1 red pepper, deseeded and finely chopped
- 1 medium courgette, sliced into long thin strips, about 5mm wide
- 1 medium aubergine, chopped into 1cm pieces
- 200g tomato sofrito (from a jar)
IN STOCK - 200g cooked chickpeas
IN STOCK - 320g baby spinach
- Fresh herbs
- Pinch of sea salt
