Spicy Chorizo & Pumpkin Stew

1.Heat the garlic-infused olive oil in a large heavy-bottomed pot over medium heat.

2.Add the sliced chorizo and cook for 4-5 minutes until it releases its oils and begins to crisp slightly. Remove chorizo with a slotted spoon and set aside, leaving the oil in the pot.

3.Add diced carrot and the green parts of celery to the pot. Sauté for 5 minutes until softened but not browned.

4.Stir in smoked paprika and chili flakes, cooking for 1 minute to release their aroma.

5.Add the tomato paste and cook for another minute, stirring constantly to combine.

6.Pour in the low FODMAP chicken stock and bring to a gentle simmer.

7.Add the diced pumpkin and potatoes to the pot. Season with salt and freshly ground black pepper.

8.Cover and simmer gently for 25-30 minutes, stirring occasionally, until the pumpkin and potatoes are tender and the stew has thickened slightly.

9.Return the cooked chorizo to the pot and stir in the fresh basil leaves. Cook for an additional 3 minutes to meld flavors.

10.Taste and adjust seasoning with more salt or pepper if needed.

11.Serve hot, garnished with chopped fresh parsley if desired.