Chickpea, chorizo & spinach stew

Ingredients

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

Steps

1. step 1
2. 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.
3. step 2
4. 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.

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