Chickpea and Chorizo Summer Stew

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Chickpea and Chorizo Summer Stew

Chickpea and Chorizo Summer Stew

Ingredients
Method

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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