Chickpea, chorizo & spinach stew

Ingredients

• 4 tbspOlive oil
• 1 pcsOnion
• 1 pcsCarrot
• 1 pcsCelery
• 3 pcsThyme
• 2 pcsBay leaf
• 2 pcsGarlic
• 200 gChorizo
• 0.25 tspCinnamon
• 1 tspBell pepper
• 800 gChickpea
• 2 tbspSherry vinegar
• 150 mlWater
• 400 gSpinach

Instructions

1. 1

   Prepare and fry

   • Heat the olive oil in a large pan. Gently fry the onion for 3–4 minutes until it begins to soften.
   • Stir in the carrot, celery, thyme and bay leaves. Season and cook for 2–3 minutes, stirring occasionally.
   • Add the garlic, chorizo, cinnamon and paprika. Fry gently until the vegetables soften and the chorizo releases its oils and crisps slightly.
2. 2

   Finish the stew

   • Stir in the chickpeas, sherry vinegar and 150 ml water. Bring to a simmer for 1–2 minutes until the chickpeas are heated through.
   • Add the spinach and stir until it wilts.
   • Remove from the heat, adjust seasoning and serve warm with crusty bread.