Chickpea, chorizo & spinach stew

10-30 minutes 30-60 minutes 4 servings 600 kcal or less bay leaf bay leaves carrot carrots casserole celery chickpea chickpeas chorizo chorizzo cinnamon extra-virgin olive oil garlic clove garlic cloves hot pot mains masterchef one pan one-pot onion onions paprika quick sherry vinegar spain spanish recipes spinach stew thomasina miers thyme

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Source

Ingredients

3-4 tbsp extra-virgin olive oil

1 onion , chopped

1 carrot , finely diced

1 celery stick, finely diced

few thyme sprigs

2 bay leaves

2 garlic cloves , finely chopped

200g chorizo , diced

¼ tsp cinnamon

1 tsp hot smoked paprika

2 x 410g/14oz cans chickpeas , rinsed and drained

1-2 tbsp sherry vinegar

400g bag spinach leaves, washed and drained

Method

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.

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.