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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
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