30 MIN · STOVETOP

Chickpea, Chorizo & Spinach Stew

Name: Chickpea, Chorizo & Spinach Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 tbsp extra virgin olive oil; 1 onion (chopped); 1 carrots (diced); 1 celery (stick, diced); 3 sprig thyme; 2 leaf bay leaves; 2 clove garlic (chopped); 200 g chorizo (sliced or roughly chopped); 1/4 tsp cinnamon (ground); 1 tsp smoked paprika; 800 g chickpeas (canned, drained and rinsed); 2 tbsp sherry vinegar; 400 g spinach (baby spinach)

Quick Spanish chickpea and chorizo stew with smoked paprika.

stewcomfort-foodstovetopquickweeknighteasy

Ingredients

4 tbspextra virgin olive oil
1onion, chopped
1carrots, diced
1celery, stick, diced
3 sprigthyme
2 leafbay leaves
2 clovegarlic, chopped
200 gchorizo, sliced or roughly chopped
1/4 tspcinnamon, ground
1 tspsmoked paprika
800 gchickpeas, canned, drained and rinsed
2 tbspsherry vinegar
400 gspinach, baby spinach

Method

1
Heat the oil in a large pan. Gently fry the onion for 3–4 minutes until it starts to soften.
2
Stir in the carrot, celery, thyme and bay leaves. Season, then cook for 2–3 minutes, stirring occasionally.
3
Add the garlic, chorizo, cinnamon and smoked paprika. Cook gently until the vegetables soften and the chorizo starts to release its oils and crisp up.
4
Stir in the chickpeas, sherry vinegar and 150ml water. Bring to a simmer for 1–2 minutes until the chickpeas are heated through.
5
Add the spinach and stir through until wilted. Remove from the heat, season to taste and serve warm with crusty bread.

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