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Chickpea, chorizo & spinach stew

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Chickpea, chorizo & spinach stew, a Spanish soup
Cuisine
Spanish
Course
Soup
Ready in
20 min
Effort
Some steps

Ingredients

×1
  • 4 tablespoons Extra Virgin Olive Oil
  • 1 chopped Onion
  • 1 Diced Carrots
  • 1 Diced Celery
  • 3 Thyme
  • 2 Bay Leaves
  • 2 cloves chopped Garlic
  • 200g Chorizo
  • 1/4 tsp Cinnamon
  • 1 teaspoon Paprika
  • 800g Chickpeas
  • 2 tblsp Sherry vinegar
  • 400g Spinach

Method

  1. Heat the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften.
  2. Stir in the carrot, celery, thyme and bay leaves.
  3. Season, then cook for 2-3 mins, stirring occasionally.
  4. Add the garlic, chorizo, cinnamon and smoked paprika.
  5. Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up. step 2 Stir in the chickpeas, vinegar and 150ml water, then bring to a simmer for 1-2 mins until the chickpeas have heated up.
  6. Add the spinach, then stir through the chickpeas until it wilts a little.
  7. Remove from the heat, season to taste, then serve warm with crusty bread.

Tags

  • pork

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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.