Name: Chorizo and chickpea stew
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 Tbsp olive oil; 2 Tbsp chopped shallots; 150g cooking chorizo, sliced; 1 bay leaf; 1 tsp chopped garlic; 1 tin chickpeas (400g), drained; 250g baby new potatoes, halved; 1 tin of chopped tomatoes; 250 ml chicken stock; 100 ml red wine; 100g baby spinach

Chorizo and chickpea stew

17 Sep 2016

by Dinna

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

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 & easy dish for a midweek supper, served with pita or crusty bread.

Ingredients

2 Tbsp olive oil
2 Tbsp chopped shallots
150g cooking chorizo, sliced
1 bay leaf
1 tsp chopped garlic
1 tin chickpeas (400g), drained
250g baby new potatoes, halved
1 tin of chopped tomatoes
250 ml chicken stock
100 ml red wine
100g baby spinach

Instructions

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.