Chorizo & chickpea summer stew

5-a-day chickpeas chorizo family food stew tomatoes

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Source

Ingredients

1 tbsp olive oil

2 garlic cloves, crushed

2 thyme sprigs

1 tbsp smoked paprika

200g chorizo ring, sliced into thin coins

1 tbsp sherry vinegar

600g cherry tomatoes, halved

450g jar roasted red peppers, drained and cut into large strips

100g spinach

2 x 400g cans chickpeas, drained

drizzle of extra virgin olive oil and crusty bread, to serve

Method

Heat the oil in a large frying pan over a medium heat, add the garlic, thyme and smoked paprika, and stir for a few minutes, then tip in the chorizo and stir for another couple of minutes until its oil is released. Splash in the sherry vinegar and let it bubble for a minute or so.

Add the tomatoes, peppers, spinach and chickpeas along with 100ml water and a pinch of seasoning. Bring to the boil, then reduce the heat to a simmer and cook until the tomatoes have softened and there is a thickened sauce, about 15 mins. Adjust the seasoning and finish with a drizzle of extra virgin olive oil. Serve with crusty bread.