4
Spanish
Chickpea, chorizo & spinach stew
Allergens: Celery, Sulphites
Smoky chorizo and chickpeas simmered with spinach, a 30-minute Spanish-ish stew with real depth.
Ingredients
- Olive oil 4 tbsp
- Paprika 1 tsp
- Fresh thyme 3
- Carrot 1
- Celery 1
- Garlic 2 clove
- Onion 1
- Spinach 400 g
- Chorizo 200 g
- Bay leaves 2
- Chickpeas 800 g
- Cinnamon 0.25 tsp
- Sherry vinegar 2 tbsp
Method
- Heat the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften.
- Stir in the carrot, celery, thyme and bay leaves.
- Season, then cook for 2-3 mins, stirring occasionally.
- Add the garlic, chorizo, cinnamon and smoked paprika.
- Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up.
- Stir in the chickpeas, vinegar and 150ml water, then bring to a simmer for 1-2 mins until the chickpeas have heated up.
- Add the spinach, then stir through the chickpeas until it wilts a little.
- Remove from the heat, season to taste, then serve warm with crusty bread.