Smoky Chorizo and Chickpea Stew

Ingredients

• 225 g (8 oz) Cured Spanish chorizo, sliced into thin rounds
• 2 tbsp Olive oil
• 1 large Onion, chopped
• 1 Red pepper, diced
• 4 Garlic cloves, sliced
• 2 tsp Smoked paprika
• 1 tsp Ground cumin
• 400 g can (14 oz) Chopped tomatoes, canned
• 2 x 400 g cans (14 oz) Chickpeas, canned, drained and rinsed
• 480 ml (2 cups) Chicken or vegetable stock
• 115 g (4 oz) Baby spinach
• 1 tbsp Sherry vinegar or red wine vinegar
• Small handful Flat-leaf parsley, chopped

You’ll need: Large pot

Method

1. 1

   Crisp the chorizo. Heat the oil in a large pot over medium heat. Add the chorizo and fry for 3 to 4 minutes, until it has released its red oil and the edges are crisp. Lift out about a third and set aside for topping.

2. 2

   Soften the vegetables. Add the onion and pepper to the pot and cook for 6 to 8 minutes, until soft. Stir in the garlic, smoked paprika and cumin and cook for 1 minute.

3. 3

   Simmer. Add the tomatoes, chickpeas and stock. Bring to a simmer, then cook uncovered for 15 minutes, stirring now and then, until the sauce is thick and the chickpeas are soft. Mash a few chickpeas against the side of the pot to thicken it further.

4. 4

   Finish. Stir in the spinach until wilted, then add the vinegar. Taste and add salt only if needed, as chorizo is salty. Serve topped with the reserved chorizo and the parsley, with crusty bread.