Quick Chorizo and Chickpea Stew
Quick Chorizo and Chickpea Stew



  • 250g chopped chorizo
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 1 chopped red chilli
  • 1 tsp smoked paprika
  • 2 chopped tomatoes
  • 200g tin of chopped tomatoes
  • 400g tin of chickpeas, drained
  • 120ml chicken stock
  • 300g spinach leaves
  • ½ lemon, juice only
  • 2 tbsp olive oil
  • Chopped coriander leaves
  • Fry the chorizo for 4 mins to release the oils, then stir in the onion, chilli and garlic and cook for 3 mins to soften. Add the paprika, stir well, then toss in the tomatoes, chickpeas and stock before bringing to a simmer.
  • Reduce the heat and cook gently for 8 mins. Add the spinach and fold it through the mixture, leaving it to wilt for a few mins. Season liberally, add a squeeze of lemon, and serve with crusty bread.
20 mins
2 serving

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