Chickpea, chorizo & spinach stew
Pork
Spanish
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
Instructions
step 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.
step 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.
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.
step 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.