A quick, hearty Spanish chickpea, chorizo and spinach stew — smoky and warming, brightened with sherry vinegar. Ready in minutes and lovely with crusty bread.
- 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
Video
Preparation
- Heat the oil in a large pan and gently fry the onion for 3–4 minutes until it begins to soften. Stir in the carrot, celery, thyme and bay leaves, season, and cook for 2–3 minutes, stirring occasionally. Add the garlic, chorizo, cinnamon and smoked paprika and gently fry until the vegetables soften and the chorizo releases its oils and crisps up.
- Stir in the chickpeas, vinegar and 150ml water, and simmer for 1–2 minutes until the chickpeas heat through. Add the spinach and stir until it wilts.
- Remove from the heat, season to taste, and serve warm with crusty bread.
