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Chorizo and Orzo Stew
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Chorizo and Orzo Stew

Chorizo and Orzo Stew

with Feta and Tortilla Crumble

Chorizo sausage adds bold flavour to this hearty stew. It joins sweet peppers and fresh spinach in an aromatic tomato broth, before being topped with a spiced tortilla chip crumble and feta cheese.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


serving amount

250 g

Chorizo Sausage, uncased

170 g


(Contains Wheat)

160 g

Sweet Bell Pepper

113 g

Yellow Onion

113 g

Baby Spinach

¼ cup

Feta Cheese, crumbled

(Contains Milk)

370 mL

Crushed Tomatoes

85 g

Tortilla Chips

2 unit

Chicken Broth Concentrate

1 tbsp

Mexican Seasoning

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.13 tsp


0.38 tsp



Nutrition Values

Calories1130 kcal
Fat51 g
Saturated Fat16 g
Carbohydrate122 g
Sugar17 g
Dietary Fiber14 g
Protein43 g
Cholesterol99 mg
Sodium1860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl


Cook orzo

Before starting, wash and dry all produce. Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return orzo to the same pot, off heat.


Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then cut onion into 1/4-inch pieces. Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)

Cook chorizo and veggies

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo, onions, peppers and half the Mexican Seasoning . Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**Season with salt and pepper, to taste.

Cook stew

Add chorizo mixture to pot with orzo. Add crushed tomatoes, broth concentrate, 1 1/2 cups water. 1/4 tsp salt (dbl both for 4 ppl)Heat over medium-high. Cook, stirring occasionally, until veggies soften and broth thickens slightly, 1-2 min. Add 1 tbsp butter(dbl for 4 ppl) and spinach. Stir until wilted, 1 min. Remove from heat and cover with a lid to keep hot. Carefully wipe the pan clean.

Make tortilla crumble

Reheat the same pan (from step 3) over medium-high. Meanwhile, cut one corner of the tortilla chip bag to let the air out. Using your hands, crush chips in the bag to make approximately 1/2-inch pieces. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl) then crushed chips and remaining Mexican Seasoning. Cook, stirring often, until chips are lightly toasted and fragrant, 1-2 min. Transfer to a small bowl.

Finish and serve

Season stew with salt and pepper, to taste. Divide stew between bowls. Sprinkle tortilla crumble and feta over top.