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.