Recipe Details

Taking palates back to flavor school is our latest enticing entrée from Thistletown Collegiate Chef Culinary Instructor Keith Hoare. Simply sweat your vegetables in a seasoned mix of McCormick Culinary® Rosemary, Bay Leaves, Spanish Paprika, Ground Black Pepper and Roasted Garlic & Red Bell Peppers Seasoning and add in the chorizo, chick peas, tomato purée, and stock, boil, plate and serve! Don’t forget the thyme topping!

  1. Oil in the pan over high heat and sweat the vegetables with the seasonings.
  2. Add the chorizo, chick peas, tomato purée, and stock.
  3. Bring to a boil and simmer for 20 minutes.
  4. Adjust seasoning as needed.
  5. For serving: plate stew and garnish with thyme.
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