Chickpea Chorizo & Spinach Stew
|Extra virgin olive oil||4 Tablespoon|
|Onion||1 , chopped|
|Carrot||1 , finely diced|
|Celery stick||1 , finely diced|
|Thyme sprig||3 (Few Sprigs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Chorizo||8 Ounce, diced (200 Gram)|
|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)|
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.