Chorizo and Chickpeas

Ingredients

• 10 1/2 ozcooking chorizo, skinned and cut into coins
• 1 1/8 lbcanned chickpeas, two 400 g cans, drained and rinsed
• 1onion, halved and sliced
• 1 tspsmoked paprika
• 5 1/4 ozbaby spinach
• 1/2 tspsea salt, or to taste

Method

1. 1

   Put the chorizo coins into a cold, wide skillet and set it over a medium heat. As the pan warms, the fat runs out orange and the coins crisp at the edges — about 5 minutes. Lift them onto a plate and leave every drop of the fat behind.

2. 2

   Add the sliced onion to the chorizo fat with a pinch of the salt and cook over a medium heat for 6 to 7 minutes, until soft and stained orange.

3. 3

   Stir in the smoked paprika for 30 seconds, then add the drained chickpeas and 100 ml of water. Simmer for 4 minutes, pressing a few chickpeas against the pan so the liquid thickens around the rest.

4. 4

   Return the chorizo, add the spinach a handful at a time and stir until it collapses — a minute at most. Taste for salt and serve, with bread if you have it.