Chickpea, chorizo & spinach stew

Chickpea, chorizo & spinach stew

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(30 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 4
For a healthy, warming supper that takes little effort or time, you can’t beat this simple one-pan dish

Nutrition and extra info

Nutrition: per serving

  • kcal487
  • fat33g
  • saturates9g
  • carbs27g
  • sugars6g
  • fibre8g
  • protein23g
  • salt3.36g
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Ingredients

  • 3-4 tbsp extra-virgin olive oil
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 carrot, finely diced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 celery stick, finely diced
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • few thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 bay leaves
  • 2 garlic cloves, finely chopped
  • 200g chorizo, diced
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • ¼ tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp hot smoked paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 x 410g/14oz cans chickpeas, rinsed and drained
  • 1-2 tbsp sherry vinegar
  • 400g bag spinach leaves, washed and drained
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

Method

  1. 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.

  2. 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.

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Comments, questions and tips

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hannahness
23rd Jul, 2010
5.05
Replaced the sherry vinegar for red wine, and the water for veg stock - was excellent and would make again!
victoriacorby
8th Jun, 2010
Does this use cooking chorizo or the dried variety?
yumsue's picture
yumsue
20th May, 2010
I can tell by reading the ingredients that this is not a good camping recipe! Thyme & bay leaves! Why not mixed herbs?. Cinamon, paprika, sherry vinegar...in a rucksack? I don't think so.
matinads
19th Nov, 2009
3.05
Quite nice. Good for a week night tea but not amazing. I added stock & tomatoes to give extra flavour which helped.
tara2410
16th Nov, 2009
4.05
Really tasty easy mid week meal, i used stock instead of water and added 150ml red wine. Will def be doing it again.
bigceegee
8th Oct, 2009
Absolutely marvellous! Didn't have any thyme so used dried basil instead, but it still was gorgeous.
liezeldutoit
22nd Aug, 2009
2.05
Just ok, wont make it again.
bethocallaghan
12th Aug, 2009
5.05
Really enjoyed this. Didn't seem to have any cinnamon in so used some mixed spice, aside from that did everything as per recipe and it was great.
Frantic Flapjack
26th Jun, 2009
3.05
This was an "okay" supper dish but nothing special. It lacked something and needed a kick - maybe vegetable stock instead of water to add some extra flavour - although I did add a tin of chopped tomatoes which helped a bit.
ilovfood
20th Nov, 2015
That sounds disgusting

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