This recipe was created for Club House for Chefs by: Keith Hoare, Chef Culinary Instructor of Thistletown Collegiate in Toronto, ON.
For the Spanish Chorizo and Chickpea Stew: Add oil to pan over high heat. Sweat the vegetables with the seasonings. Add the chorizo, chickpeas, passata and stock. Bring to a boil and simmer for 20 minutes.
For the Rice: Sweat the shallots with olive oil. Add bay leaf, rice, salt and pepper to chicken stock and bring to a boil. Reduce to a simmer and cook until tender for approximately 15-20 minutes.
For Serving: Pour stew in carved out acorn squash and place on a bed of rice. Garnish with thyme.