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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!