Chickpea, chorizo & spinach stew

Summary

Pork - Spanish

Ingredients

• 800 g Chickpeas
• 1 Onion (chopped)
• 2 cloves Garlic (chopped)
• 1 Carrot (Diced)
• 400 g Spinach
• 1 Celery (Diced)
• 1 teaspoon Paprika
• 4 tablespoons Extra Virgin Olive Oil
• 3 Thyme
• 2 Bay Leaf
• 0.25 teaspoons Cinnamon
• 200 g Chorizo
  Swaps (1)
• 2 tablespoons Sherry vinegar

Instructions

1. 1

   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.

2. 2

   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.