AT A GLANCE
Chupe is a light, soupy stew from Chile and Peru. Add more or less cayenne depending on your taste, keeping in mind that the spiciness gives the dish its South American flair.
|01||Cook quinoa in a saucepan of boiling water until tender (10 minutes), drain and set aside.|
|02||Heat oil in a large saucepan over medium-high heat, add onion and garlic and stir occasionally until soft (8-10 minutes). Add spices, stir until fragrant (1 minute). Add stock, potato and tomato, and stir occasionally until potato is tender (20-25 minutes). Add corn, cook for 5 minutes, add prawns, cook until pink and cooked through (3-5 minutes). Scatter quinoa, feta and spinach over chupe to serve.|
Note Red quinoa is available from select delicatessens and health food stores. If unavailable, substitute white or pearl quinoa. Baby Otway red potatoes are available from select delicatessens and greengrocers. If unavailable, substitute another baby potato.