A super easy one-pot wonder recipe, which is both tasty and hardy for the cold winter months!
2 large Chorizo sausages
1 Pack macaroni pasta
1L Vegetable stock (full salt)
1 Tin crushed tomatoes
1 Brown onion
½ Cup Pearl barley
Half head of garlic
1 Cup water
Step 1: In a large pot, bring vegetable stock to a boil.
Step 2: Meanwhile, prepare vegetables- dice onion into large wedges; slice carrot into 1cm rounds; slice zucchini into 2 inch fingers; and dice garlic into small pieces.
Step 3: When vegetable stock begins to boil, add onions and carrot to the pot and allow cook for 5 minutes. After 5 minutes add crushed tomatoes and fill the tin with water and add it to the mixture- let cook for another 5 minutes.
Step 4: Meanwhile, prepare Chorizo sausage, by slicing it into large pieces before further slicing each piece into halves.
Step 5: Add zucchini and pearl barley to the pot and allow cook for 5 minutes. After 5 minutes, add Chorizo and garlic to the pot, followed by the macaroni pasta. Set a timer for 12 minutes with heat turned down to medium. Stir regularly to avoid the mixture from sticking to the bottom of the pot.
Step 6: After 12 minutes, the pasta has absorbed up most of the vegetable stock. Take pot off the heat and serve mixture among 4 bowls (saving one in the freezer for a mid-week lunch). Enjoy!