Ingredients
- ¼ cup Coco Treasure Extra Virgin Coconut Oil
- ½ teaspoon black pepper
- ½ cup chickpeas optional
- 1 pc. medium-sized pepper cubed
- 1 pc. medium-sized eggplant cubed
- 1 pc. medium-sized zucchini cubed
- 1 pc. onion sliced
- 1 teaspoon kosher salt
- 2 cups rutabaga cubed
- 6 cups low-sodium chicken broth
- 12 oz. chorizo sausage sliced
- Salt and pepper to taste
Make it step by step
- Preheat oven to 450 degrees Fahrenheit.
- In a wide baking dish, combine the onions, pepper, zucchini, eggplant, chickpeas, and rutabaga. Drizzle with ¾ tablespoon of melted coconut oil. Sprinkle salt and pepper to taste.
- Bake for 30 minutes. Be sure to stir veggies after the first 15 minutes.
- In a large pot, heat the remaining coconut oil over medium heat. Cook the sliced chorizo sausage. Sauté until they turn brown. This should take at least 8 or 10 minutes.
- Pour in the roasted veggies and the chicken broth. Bring to a boil.
- Reduce the heat and simmer for another 10 minutes.
- Serve.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Coco Treasure, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.