Chickpea, chorizo & spinach stew

Method5 steps · about 30 min

1. 1

   Step 1: Peel and chop the onion (1), peel and finely dice the carrot (1) and finely dice the celery (1) stick. Heat the chosen three to four tablespoons oil in a large pan. Gently fry all the onion for three to four minutes until softening, then stir in all the diced carrot and celery, the thyme sprigs and both bay leaves (2).

   Onion softening before other vegetables and herbs · 4 minUses 3–4 tbsp extra-virgin olive oil · 1 chopped Onion · 1 Diced Carrots · 1 Diced Celery · A few fresh thyme sprigs · 2 whole bay leaves

2. 2

   Step 2: Season the complete vegetable pan with some salt and pepper, then cook for two to three minutes, stirring occasionally. Peel and finely chop both garlic (2 cloves) cloves and dice the chorizo (200g). Add all this prepared garlic and chorizo with the measured cinnamon (1/4 tsp) and hot smoked paprika (1 tsp).

   Seasoned vegetables before adding chorizo and spices · 3 minUses The complete prepared vegetable pan · Some cooking salt; hold more for final tasting · Some cooking pepper; hold more for final tasting · 2 cloves chopped Garlic · 200g cured ready-to-eat chorizo · 1/4 tsp Cinnamon · 1 tsp hot smoked paprika

3. 3

   Step 3: Gently fry the complete pan until the vegetables soften and the chorizo releases its oil and begins to crisp.

   Uses The complete seasoned pan

4. 4

   Step 4: Rinse and drain both chickpea (2 cans) cans and wash and drain all the spinach (400g) leaves. Stir all the drained chickpeas, chosen one to two tablespoons sherry vinegar and 150 ml water into the cooked pan. Bring to a simmer for one to two minutes until the chickpeas are hot, then stir in all the spinach until wilted.

   Heat chickpeas before wilting spinach · 2 minUses The complete cooked pan base · 2 cans chickpeas (410 g each can), rinsed and drained · 1–2 tbsp sherry vinegar · 150 ml water for stew · 400g Spinach

5. 5

   Step 5: Remove the finished stew from the heat and remove the bay leaves and thyme stalks. Taste and adjust with the held salt and pepper as needed. Serve warm as four portions, with crusty bread alongside if desired.

   Uses The complete cooked wilted-spinach stew · More held salt after tasting only if needed · More held pepper after tasting only if needed · Crusty bread to serve alongside, as desired