Chickpea Spinach and Chorizo Stew

Using more store cupboard ingredients, warming spanish flavours make this cozy soup/stew hybrid an easy weeknight recipe. Eat with crusty bread drizzled with olive oil.

Ingredients (Serves 3-4)

• 2 shallots or 1 onion

• 100g chorizo sausage

• 1.5 tsp smoked paprika

• 1tsp harissa (or a pinch of chilli flakes)

• 2 large garlic cloves, finely chopped

• 2 tins chickpeas

• 100ml red wine 

• 500ml chicken or vegetable stock

• 2 tbsp tomato paste

• 250g spinach, washed

• Extra virgin olive oil 

• Crusty bread

Method (Prep time: 15 minutes. Cooking time: 35 minutes)

1. Peel the skin off the chorizo then dice into small cubes. Slice the shallots finely. 

2. Warm a small pan and toss in the chorizo and shallots (no need for extra oil). Stir regularly until the chorizo is browned and the shallots are golden brown.

3. Season with salt and pepper, and add the garlic and paprika. Stir for a couple of minutes until fragrant. Then add the drained and rinsed chickpeas, and fry for 5-8 minutes in the spicy mixture. Take out a spoonful of this mixture to use as garnish later on.

4. Pour in the red wine and let bubble before adding the hot stock and tomato paste. Leave to simmer, stirring occasionally for around half an hour, until glossy and thick. Taste for seasoning. Then add the spinach. Once wilted, serve in shallow bowls, with a drizzle of good extra virgin olive oil and serve with crusty bread.