Chorizo ​​and chickpea stew with parsnip puree

Preparation steps

• First we will prepare stew (stew) and while it is simmering then we will make mashed potatoes and celery (now I'm sorry I didn't take a special picture)
• Pour olive oil into a larger pot. Finely chop the onion. Clean the carrots and parsnips and grate them on a large side. Chop the celery stick as finely as you can and mash the garlic and put it all on the heated oil and simmer at a lower temperature until all the vegetables are soft.
• Add sliced ​​sausage to the softened vegetables and fry for about 5 minutes. Add chickpeas / chickpeas, boiled tomatoes, bay leaf, oregano, salt, pepper, add dry spice to taste, paprika puree or hot ajvar, pour with vegetable soup (if you don't have it you can use water with vegetable soup cube) stir, reduce the temperature and simmer until it thickens to your liking. Stir occasionally and if necessary add a little more liquid. Be careful not to burn yourself. Since we like it to be spicy, I added two whole hot peppers before the end of the simmering. If your tomato is sour, add a teaspoon of sugar, or to taste. If you want you can omit the sausage. When the dish is ready, pour it into a small bowl, make a hollow, and break one egg per person, add salt, pepper and bake in a preheated oven until the egg is baked, according to your taste.
• While the stew is simmering, make a puree. Pour olive oil (or, if you like, butter) into the sherpa, heat and add sliced, shallots and fry only until the shallots soften, about 5 minutes. During this time, clean the celery root, wash and cut into cubes, add to the softened shallots, salt and pepper to taste and pour with vegetable soup just to cover the celery, cover and cook at a low temperature for ten minutes. During that time, clean the pasture and cut it into cubes, and if necessary, add a little more liquid and add salt and pepper and cook on a low temperature for another twenty minutes. Test whether the vegetables are cooked and if so, drain the excess liquid.
• In a small saucepan, pour coconut milk, sprigs of thyme and a head of garlic, which you have washed and cut in half, and cook at a low temperature for about twenty minutes. Leave a little liquid in which the vegetables were cooked, about 75 ml, you may not need everything. Strain the milk from the garlic and thyme.
• Put cooked vegetables in a multi-practitioner, add coconut milk and if it is too thick, add a little liquid in which the vegetables were cooked and grind everything into a smooth mass. You can do this several times and finally combine everything together and mix well. Add salt and pepper to taste.
• Put the mashed parsley and celery puree on a plate first, make a small indentation in the middle and pour over the prepared stew. Sprinkle with chopped parsley and serve warm.
• Pleasant !!!!