Chickpea, Chorizo & Spinach Stew

Ingredients

• 4 tbspextra virgin olive oil
• 1onion, chopped
• 1carrots, diced
• 1celery, stick, diced
• 3 sprigthyme
• 2 leafbay leaves
• 2 clovegarlic, chopped
• 7 ozchorizo, sliced or roughly chopped
• 1/4 tspcinnamon, ground
• 1 tspsmoked paprika
• 1 3/4 lbchickpeas, canned, drained and rinsed
• 2 tbspsherry vinegar
• 14 ozspinach, baby spinach

Method

1. 1

   Heat the olive oil in a large pan and fry the onion gently for 3–4 minutes, until it starts to turn translucent.

2. 2

   Stir in the diced carrot and celery with the thyme sprigs and bay leaves, season, and cook for 2–3 minutes.

3. 3

   Add the garlic, the chorizo, the cinnamon and the smoked paprika and keep frying gently until the vegetables have softened and the chorizo has crisped at the edges and stained the oil red.

4. 4

   Stir in the drained chickpeas, the sherry vinegar and 150 ml of water and simmer for 1–2 minutes to heat them through.

5. 5

   Add the spinach a handful at a time, stirring until it collapses into the stew.

6. 6

   Take it off the heat, check the seasoning and serve warm with crusty bread.