1. Cut the chorizo into small pieces. Clean the Brussels sprouts, remove the outer wilted leaves and then cut in half. Peel and finely chop the onion and garlic. Peel the carrot and knob celery and cut into small cubes. Cut the dried tomatoes into small pieces. Clean the potatoes and cut them into quarters (if you don’t like the peel, remove it in advance). Set everything aside.

2. Heat up a large (cast iron) pot with some oil. Add the chorizo and fry until nicely browned from all sides. Remove from the pot and set aside.

3. Add the Brussels sprouts to the pot and fry for 2-3 minutes until nicely browned – add some more oil if necessary. Add the onion and sauté for about 2 minutes. Next, add the carrot, celeriac, and garlic – sauté/fry for an additional 2-3 minutes. Keep stirring so nothing burns. When everything has gotten some color and the veggies are a bit softer, add the chopped dried tomatoes and tomato paste and stir in. Add the quartered potatoes and mix everything well. Deglaze with the veggie broth, add the chunky tomatoes and drained white beans, and mix everything. Season with salt, pepper and a few chili flakes to taste. Let the stew simmer covered over medium heat for about 30 minutes or until the potatoes are cooked through and soft. Stir from time to time so nothing burns. If there is not enough liquid in the pot, just add some more water. After about 15 minutes of cooking time, add the chorizo to the pot and let it heat up again in the stew.