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Chickpea, chorizo & spinach stew

Chickpea, chorizo & spinach stew

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A star rating of 4.2 out of 5.34 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal487
fat33g
saturates9g
carbs27g
sugars6g
fibre8g
protein23g
salt3.36g
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Ingredients

  • 3-4 tbsp extra-virgin olive oil
  • 1 onion , chopped
  • 1 carrot , finely diced
  • 1 celery stick, finely diced
  • few thyme sprigs
  • 2 bay leaves
  • 2 garlic cloves , finely chopped
  • 200g chorizo , diced
  • ¼ tsp cinnamon
  • 1 tsp hot smoked paprika
  • 2 x 410g/14oz cans chickpeas , rinsed and drained
  • 1-2 tbsp sherry vinegar
  • 400g bag spinach leaves, washed and drained

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2009

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Overall rating

A star rating of 4.2 out of 5.34 ratings
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