This dish is great for a cosy get-together with friends.
You will need:
400g finely chopped chorizo sausages, sliced in rings
1 finely chopped onion
4 cloves of garlic
½ cup sun-dried tomatoes
1½ litres vegetable stock
6 sprigs of thyme
1 tablespoon fresh sage leaves
Salt and pepper to taste
250ml double cream
2 cups fresh young spinach leaves
½ cup grated mozzarella cheese
1 teaspoon turmeric powder
Mix the chorizo sausages and the onion in a slow cooker.
Add the vegetable stock, cloves of garlic, sun-dried tomatoes, sprigs of thyme, sage leaves, double cream, young spinach leaves, turmeric powder, salt and pepper to taste.
Cover with the lid and simmer for 45 minutes.
Sprinkle the mozzarella cheese over the chorizo stew and serve with yeast bread.