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