Instructions

1. Finely chop the onion & garlic. Dice the chorizo and carrot. Shred the chicken meat. Measure out the spices.
2. Put the chorizo, garlic and onion in a large, heavy-based pan. Gently heat it up, allowing the chorizo fat to release. Cook for about 5 minutes.
3. When the onion is soft and the chorizo is cooked, add the chopped carrots and the dried spices. Stir it for a minute, then add the tomato purée. Stir for a few seconds to coat everything well, then pour in the tinned tomatoes. Add some water to cover everything well, if needed. Season with salt and pepper.
4. Bring to a simmer and gently cook for about 15 minutes, until the carrots are tender. Add the black beans and the green beans. Bring to the boil again and cook for 5 minutes.
5. Stir in the chicken and the spinach. Put a lid on and simmer for 5 minutes until the spinach has wilted and the chicken has warmed through.
6. Serve with chopped coriander scattered on top and a dollop of sour cream (if liked).