Chickpea, chorizo & spinach stew

• extra-virgin olive oil tbsp
• onion↗1

  chopped

• carrot↗1

  finely diced

• celery↗1

  stick, finely diced

• few thyme

  sprigs

• bay leaves↗2
• garlic cloves↗2

  finely chopped

• chorizo↗200g g

  diced

• ¼ tsp cinnamon tsp
• hot smoked paprika↗1 tsp tsp
• 2 x 410g/14oz cans chickpeas

  rinsed and drained

• 1-2 tbsp sherry vinegar tbsp
• bag spinach↗400g g

  leaves, washed and drained

Step-by-step instructions

1. 1

   Heat the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften. Stir in the carrot, celery, thyme and bay leaves. Season, then cook for 2-3 mins, stirring occasionally. Add the garlic, chorizo, cinnamon and smoked paprika. Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up.

2. 2

   Stir in the chickpeas, vinegar and 150ml water, then bring to a simmer for 1-2 mins until the chickpeas have heated up. Add the spinach, then stir through the chickpeas until it wilts a little. Remove from the heat, season to taste, then serve warm with crusty bread.