SpanishMain course
Chickpea, chorizo & spinach stew
This quick stew brings together chickpeas, spicy chorizo, and fresh spinach. It starts by softening aromatics like onion, carrot, and celery, then cooking down the chorizo until it's crisp and its oils infuse the pan. A hint of cinnamon and paprika adds warmth, while sherry vinegar brightens the chickpeas. The spinach wilts right at the end, keeping its fresh texture. Serve it warm, perhaps with some crusty bread to soak up the broth.
23 minServes 4
Method
3 steps · 23 min total
- 01
Sauté Vegetables
Heat the 4 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and gently fry for 3-4 minutes until it begins to soften and turn translucent. Stir in the diced carrot, celery, thyme sprigs, and bay leaves; season with salt and pepper, then cook for another 2-3 minutes, stirring occasionally, until the vegetables start to soften. - 02
Add Chorizo and Spices
Add the chopped garlic, sliced chorizo, 1/4 teaspoon cinnamon, and 1 teaspoon smoked paprika to the pan. Fry gently, stirring, until the vegetables are tender and the chorizo has started to release its reddish oils and crisp up around the edges.
