Chorizo and Spinach Casserole

Charmaine Lu -
  • 3 tbsp olive oil
  • 1 chopped onion
  • 1 diced carrot
  • 1 diced celery stalk
  • 4 thyme sprigs
  • 2 bay leaves
  • 2 chopped garlic cloves
  • 200g diced chorizo
  • ¼ tsp ground cinnamon
  • 1 tsp smoked paprika
  • 2 x 400g tins of chickpeas, drained
  • 2 tbsp red wine vinegar
  • 400g spinach leaves
  • Gently fry the onion in the oil for 4 mins to soften, then stir in the celery, carrot, bay leaves and thyme. Season well and cook for 3 mins, then add the garlic, cinnamon, paprika and chorizo. Gently fry until the vegetables are golden and the chorizo starts to crisp.
  • Stir 150ml of water into the vegetables and chorizo, then add the chickpeas and vinegar. Bring to a simmer and cook for 3 mins, then add the spinach and stir to wilt. Remove from the heat, season to taste, and serve with flatbreads or couscous.
15 mins
4 serving