Chorizo & chickpea summer stew
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 2 thyme sprigs
- 1 tbsp smoked paprika
- 200g chorizo ring, sliced into thin coins
- 1 tbsp sherry vinegar
- 600g cherry tomatoes, halved
- 450g jar roasted red peppers, drained and cut into large strips
- 100g spinach
- 2 x 400g cans chickpeas, drained
- drizzle of extra virgin olive oil and crusty bread, to serve
Instructions
- Heat the oil in a large frying pan over a medium heat, add the garlic, thyme and smoked paprika, and stir for a few minutes, then tip in the chorizo and stir for another couple of minutes until its oil is released. Splash in the sherry vinegar and let it bubble for a minute or so.
- Add the tomatoes, peppers, spinach and chickpeas along with 100ml water and a pinch of seasoning. Bring to the boil, then reduce the heat to a simmer and cook until the tomatoes have softened and there is a thickened sauce, about 15 mins. Adjust the seasoning and finish with a drizzle of extra virgin olive oil. Serve with crusty bread.
