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Chickpea, Chorizo and Spinach Stew

A community recipe by CakeMuffinPie

Not tested or verified by Nigella.com

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Introduction

Quick and easy to make using store cupboard basics. Serve with crusty bread as a main course.

Ingredients

Serves: 2.

Metric Cups

2 tablespoons olive oil
1 medium onion (chopped)
½ red pepper (chopped)
2 cloves garlic (finely chopped)
125 grams chorizo (sliced)
1 can chickpeas (washed and drained)
1 can chopped tomatoes
1 bay leaf
2 teaspoons chilli (chopped - to taste)
3 handfuls baby spinach
1 pinch of salt
1 pinch of pepper
1 handful chopped fresh parsley

2 tablespoons olive oil
1 medium onion (chopped)
½ red bell pepper (chopped)
2 cloves garlic (finely chopped)
4⅖ ounces chorizo (sliced)
1 can garbanzo beans (washed and drained)
1 can diced tomatoes
1 bay leaf
2 teaspoons chile (chopped - to taste)
3 handfuls baby spinach
1 pinch of salt
1 pinch of pepper
1 handful chopped fresh parsley

Method

Chickpea, Chorizo and Spinach Stew is a community recipe submitted by CakeMuffinPie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat the olive oil in a pan. Add the onions, red pepper and garlic and fry for 2 minutes to soften. Add the chorizo and fry for 2 minutes to release the flavour.

Add the chickpeas and fry for a further minute or so. Add the chopped tomatoes, bay leaf and harrissa or chilli; cover with a lid and allow to simmer for 15 to 20 minutes.

Add the spinach and stir in so that it wilts. If the liquid dries up you can add 1/4 cup approx of water, allow a minute or so more of cooking. Add salt and pepper to taste.

Serve in bowls with parsley sprinkled generously on top and with lots of crusty bread.

Heat the olive oil in a pan. Add the onions, red bell pepper and garlic and fry for 2 minutes to soften. Add the chorizo and fry for 2 minutes to release the flavour.

Add the garbanzo beans and fry for a further minute or so. Add the diced tomatoes, bay leaf and harrissa or chile; cover with a lid and allow to simmer for 15 to 20 minutes.

Add the spinach and stir in so that it wilts. If the liquid dries up you can add 1/4 cup approx of water, allow a minute or so more of cooking. Add salt and pepper to taste.

Serve in bowls with parsley sprinkled generously on top and with lots of crusty bread.