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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c-sherwood
18th Jun, 2009
This was really nice! I must say it tasted better than it looked...but thats because i added a tin of chopped tomatoes to bulk it out and used frozen rather than fresh spinach which did not look quite as appetising. However it tasted delicious. I used sweet potato instead of carrot which worked both in terms of texture and adding colour to the dish and also I used red wine vinegar instead of sherry vinegar. Will definitely be making again.
jenny3704
16th Jun, 2009
It might be June, but in Britain, we have many cold and miserable evenings, even in the summer! So a recipe like this is just perfect!! This recipe is very hearty and tasty. Will definately make this again.
vivienspiteri
16th Jun, 2009
Its June! why is the recipe for a hearty warming stew ?
vivienspiteri
16th Jun, 2009
Its June! why is the recipe for a hearty warming stew ?
jrlamb
5th Jun, 2009
4.05
Easy and tasty - we'll definitely have it again - but perhaps missing a certain something to make it really special. Next time we're going to make it without the carrot which stuck out in terms of texture and taste.

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