Chickpea, chorizo & spinach stew

Pork · Spanish classic.

Ingredients

• 4 tablespoons Extra Virgin Olive Oil
• 1 chopped Onion
• 1 Diced Carrots
• 1 Diced Celery
• 3 Thyme
• 2 Bay Leaves
• 2 cloves chopped Garlic
• 200g Chorizo
• 1/4 tsp Cinnamon
• 1 teaspoon Paprika
• 800g Chickpeas
• 2 tblsp Sherry vinegar
• 400g Spinach

Method

1. Fry — Heat the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften.
2. Stir — Stir in the carrot, celery, thyme and bay leaves.
3. Stir — Season, then cook for 2-3 mins, stirring occasionally.
4. Add ingredients — Add the garlic, chorizo, cinnamon and smoked paprika.
5. Fry — Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up.
6. Simmer — Stir in the chickpeas, vinegar and 150ml water, then bring to a simmer for 1-2 mins until the chickpeas have heated up.
7. Stir — Add the spinach, then stir through the chickpeas until it wilts a little.
8. Serve — Remove from the heat, season to taste, then serve warm with crusty bread.

More Spain recipes

• Paella Valenciana
• Tortilla Española
• Gazpacho
• Patatas Bravas
• Gambas al Ajillo
• Croquetas de Jamón