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