Chickpea and Chorizo Summer Stew
Chickpea and Chorizo Summer Stew

Ingredients

Method

  • 1 tbsp olive oil
  • 2 crushed garlic cloves
  • 2 sprigs of thyme
  • 1 tbsp smoked paprika
  • 200g chorizo slices
  • 1 tbsp red wine vinegar
  • 600g cherry tomatoes, halved
  • 450g roasted red capsicum from a jar, cut into strips
  • 100g spinach leaves
  • 2 x 400g tins of chickpeas
  • Heat the oil in a large pan, and fry the garlic with the thyme and smoked paprika for a minute, before tipping in the chorizo. Cook for a minute or two, then splash in the vinegar and let it bubble.
  • Pour in the tomatoes, chickpeas, and spinach, and add 100 ml of water. Season well, bring to a simmer, and cook for 15 mins to thicken. Season to taste, and serve with crusty bread.
20 mins
4 serving
This recipe pairs perfectly with the Mengoba 'Brezo' Mencia 2020 from Bierzo, Spain.

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