• 4servings
  • 15minutes
  • 487calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsNatrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3-4 tbsp extra-virgin olive oil

  2. 1 onion , chopped

  3. 1 carrot , finely diced

  4. 1 celery stick, finely diced

  5. few thyme sprigs

  6. 2 bay leaves

  7. 2 garlic cloves , finely chopped

  8. 200g chorizo , diced

  9. 1/4 tsp cinnamon

  10. 1 tsp hot smoked paprika

  11. 2 x 410g/14oz cans chickpeas , rinsed and drained

  12. 1-2 tbsp sherry vinegar

  13. 400g bag spinach leaves, washed and drained

Instructions Jump to Ingredients ↑

  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. 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.


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