Chickpea, chorizo & spinach stew

Ingredients

• 4 tablespoons Extra Virgin Olive Oil
• 1 chopped Onion
• 1 Diced Carrots
• 1 Diced Celery
• 3 Thyme
• 2 Bay Leaves
• 2 cloves chopped Garlic
• 200g Chorizo
• 1/4 tsp Cinnamon
• 1 teaspoon Paprika
• 800g Chickpeas
• 2 tblsp Sherry vinegar
• 400g Spinach

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the diced carrot and celery, add the thyme and bay leaves, season well and cook for a further 2–3 minutes, stirring occasionally.
2. Add the garlic, sliced chorizo, cinnamon and paprika. Continue to cook gently until the vegetables soften and the chorizo releases its oils and begins to colour.
3. Stir in the chickpeas, sherry vinegar and about 150 ml of water. Bring to a gentle simmer and cook for 1–2 minutes until the chickpeas are heated through.
4. Add the spinach and stir through the stew until it starts to wilt. Remove from the heat, season to taste and serve warm with crusty bread.

instructions_source: editorial-classic