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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Heat the oil in a large pan then gently fry the onion and chorizo for 5 minutes.
  2. When the chorizo is lightly brown, add the garlic and bay leaf then fry for 1 minute.
  3. Add all the other ingredients except the spinach. Bring to the boil then gently simmer, under cover, for 25 minutes.
  4. Add the spinach and cook for another couple of minutes.
  5. Season with salt and pepper to your liking then serve.