Instructions

1. Cut the leftover roast chicken into bite sized chunks.
2. Roughly chop the chorizo, onion, celery and garlic.
3. Heat a large, heavy-based pan and gently cook the chorizo and onion until the sausages release its fat and onion softens.
4. Slice the pepper and chop the carrot and potatoes, add these to the chorizo.
5. Put a lid on and sauté for 5 minutes. Add the garlic and cumin powder, then stir in the tomatoes and a drop of water. Bring to the boil and simmer for 10-15 minutes under cover.
6. Add the chicken bits and cook for about 5 minutes or until the potatoes are cooked through.
7. Turn off the heat. Add the spinach and put the lid back on. Rest for 5 minutes then stir the wilted spinach in the stew and taste. Season with salt and pepper if needed.
8. Serve warm.