Chorizo and Chickpea Summer Stew

• olive oil↗1 tbsp tbsp
• garlic cloves↗2

  chopped

• sprigs of thyme↗2
• smoked paprika↗1 tbsp tbsp
• chorizo↗200g g

  ring, sliced thinly

• sherry vinegar↗1 tbsp tbsp
• cherry tomatoes↗600g g

  halved

• roasted red pepper↗450g jar jar

  drained and sliced into large strips

• spinach↗100g g
• chickpeas↗2 x 400g cans

  drained

• extra virgin olive oil↗drizzle of

  and crusty bread, for serving

Step-by-step instructions

1. 1

   Heat the oil in a large skillet over medium heat, add garlic, thyme and smoked paprika, stir for a few minutes, then add the chorizo and fry for a few more minutes until its fat renders. Add sherry vinegar and let it simmer briefly.

2. 2

   Add the tomatoes, roasted red pepper, spinach and chickpeas together with 100 ml of water and a pinch of seasoning. Bring to a boil, then reduce to a gentle simmer and cook until the tomatoes soften and the sauce thickens, about 15 minutes. Season to taste and finish with a drizzle of extra‑virgin olive oil. Serve with crusty bread.