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Chickpea Chorizo & Spinach Stew

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Ingredients
  Extra virgin olive oil 4 Tablespoon
  Onion 1 , chopped
  Carrot 1 , finely diced
  Celery stick 1 , finely diced
  Thyme sprig 3 (Few Sprigs)
  Bay leaves 2
  Garlic 2 Clove (10 gm), finely chopped
  Chorizo 8 Ounce, diced (200 Gram)
  Cinnamon 1⁄4 Teaspoon
  Hot smoked paprika 1 Teaspoon
  Canned chickpeas 820 Gram, rinsed and drained (2 X 410 G Cans)
  Sherry vinegar 2 Tablespoon
  Spinach leaves 400 Gram, washed and drained (1 Bag)
Directions

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. 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chickpea
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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