Spanish Chickpea and Chorizo Stew

Method

1. 1
   • olive oil2 tbsp
   • chorizo200 g

   Fry the chorizo — Heat the olive oil in a pot and fry the chorizo for 5 minutes until it releases its red oil.

   ⏱5 min
2. 2
   • onion1
   • red bell pepper1
   • garlic4
   • smoked paprika2 tsp
   • tomato paste1 tbsp

   Sauté the vegetables — Add the onion and bell pepper and cook for 7 minutes, then stir in the garlic, smoked paprika, and tomato paste for 1 minute.

   ⏱7 min
3. 3
   • canned tomatoes400 g
   • chickpeas800 g
   • chicken stock5 dl

   Simmer the stew — Add the canned tomatoes, chickpeas, and chicken stock, season, and simmer for 25 minutes until thickened.

   ⏱25 min
4. 4
   • spinach200 g
   • red wine vinegar1 tbsp

   Wilt in the spinach — Stir in the spinach and cook for 3 minutes until wilted, then finish with the red wine vinegar.

   ⏱3 min