Eat as a stew or soup with crusty bread, or alongside a piece of fish or similar. It is adapted from a potato and chorizo stew, so if you prefer, add chorizo to taste.
Serve up with plenty of greens and you’re good to go!
In a large stock pot, saute the onion and garlic slowly in good olive oil.
When softened, add the smoked paprika and cook off for about 2 minutes.
Add tomato paste and cook off a further minute.
Add the potates and enough water to cover, a big pinch of salt, and simmer until potatoes are almost cooked, about 20-30 minutes.
Add the white beans and peas and simmer until they are warmed through. Adjust the flavouring and the amount of water here - more water (or stock) for a soup or less for a stew. A pinch of sugar if your tomato paste is too tart.
Add the kale and half the parsley and warm through. Adjust the seasoning here to your liking. A pinch of cayenne goes a long way!
Serve as preferred with a little extra parsley and flaky sea salt on top.
