Spanishby TheMealDBChickpea, chorizo & spinach stewServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+4 tablespoons Extra Virgin Olive Oil1 chopped Onion1 Diced Carrots1 Diced Celery3 Thyme2 Bay Leaves2 cloves chopped Garlic200g Chorizo1/4 tsp Cinnamon1 teaspoon Paprika800g Chickpeas2 tblsp Sherry vinegar400g SpinachStepsStep-by-step0 of 2 done1Heat 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.2Stir 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.Source: TheMealDB
