Smoky Chorizo and Chickpea Stew

Name: Smoky Chorizo and Chickpea Stew
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 200 g chorizo ring, sliced into thin coins; 2 can canned chickpeas, drained; 600 g cherry tomatoes, halved; 450 g jarred roasted red peppers, drained and cut into strips; 100 g spinach; 2 clove garlic, crushed; 2 thyme sprigs; 1 tbsp olive oil; 1 tbsp smoked paprika; 1 tbsp sherry vinegar; 100 ml water; 1 pinch salt and black pepper; 1 tbsp extra virgin olive oil; to serve crusty bread

This smoky chorizo and chickpea stew is rich, hearty, and ready in under 30 minutes. Sweet cherry tomatoes, roasted red peppers, and spinach simmer into a rustic sauce that is perfect with crusty bread.

Servings4 Portions

Prep Time5 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

chorizo ring, sliced into thin coins
200 g
canned chickpeas, drained
2 can
cherry tomatoes, halved
600 g
jarred roasted red peppers, drained and cut into strips
450 g
spinach
100 g
garlic, crushed
2 clove
thyme sprigs
2
olive oil
1 tbsp
smoked paprika
1 tbsp
sherry vinegar
1 tbsp
water
100 ml
salt and black pepper
1 pinch
extra virgin olive oil
1 tbsp
crusty bread
to serve

Step-by-Step Instructions

Warm the olive oil in a large frying pan or wide saucepan over medium heat. Add the garlic, thyme, and smoked paprika, then cook for 1-2 minutes, stirring often, until fragrant. Add the sliced chorizo and cook for another 2-3 minutes, until it begins to release its red oil. Stir in the sherry vinegar and let it bubble for about 1 minute.

Add the cherry tomatoes, roasted red peppers, spinach, chickpeas, water, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for about 15 minutes, stirring occasionally, until the tomatoes have softened and the sauce has thickened. Taste and adjust the seasoning, then finish with extra virgin olive oil and serve with crusty bread.

Chef's Tips

Use mild or spicy chorizo depending on your heat preference. If you do not have sherry vinegar, red wine vinegar works well. For a looser stew, add an extra splash of water; for a thicker sauce, simmer uncovered for a few more minutes. Leftovers keep well in an airtight container in the refrigerator for up to 3 days.