Chorizo and chickpea stew
Chorizo and chickpea stew is so loved by my family that I cook it regularly – sometimes I make it with roasted peppers, sweet potatoes, squash, kale or courgettes. This recipe is based on the traditional Spanish version, using potatoes and spinach. It’s an ideal quick and easy dish for a midweek supper, served with pita or crusty bread.
Ingredients
Method
- Heat the oil in a large pan then gently fry the onion and chorizo for 5 minutes.
- When the chorizo is lightly brown, add the garlic and bay leaf then fry for 1 minute.
- Add all the other ingredients except the spinach. Bring to the boil then gently simmer, under cover, for 25 minutes.
- Add the spinach and cook for another couple of minutes.
- Season with salt and pepper to your liking then serve.