Chickpea, chorizo & spinach stew
Serves 4
Prep 15 mins
Cook 15 mins 1.12 a portion
487 kcals, 33g fat, 9g sat. fat, 6g sugar
3- 4 tbsp extra virgin olive oil
1 onion, chopped
1 carrot, finely diced
1 celery stick, finely diced few thyme sprigs
2 bay leaves
2 garlic cloves, finely chopped
200g chorizo, diced
¼ tsp cinnamon
1 tsp hot smoked paprika
2 x 410g cans chickpeas, rinsed and drained
1-2 tbsp Sherry vinegar
400g bag spinach leaves, washed and drained
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 paprika. Gently fry until the veg softens and the chorizo crisps up.
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.