Chickpea, chorizo & spinach stew

Name: Chickpea, chorizo & spinach stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5 servings
Cuisine: Spanish
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

Download

Copy link

Serves 5 850 kcal per serving Prep 15 min Cook 40 min

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

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.
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.
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.
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.

Tips

Sauté the chorizo first until the oil turns bright orange, then use that oil to cook the onions and garlic.
Use canned chickpeas for convenience, but rinse them thoroughly to remove the starchy canning liquid.
Add the spinach at the very end and just let it wilt for 1 minute to keep its vibrant green color.

Variations

Poached Egg: Top each bowl with a poached or fried egg for a complete, protein-rich meal.
Vegetarian: Omit the chorizo and use smoked paprika (pimentón) and sun-dried tomatoes to mimic the smoky flavor.