Chickpea, Chorizo & Spinach Stew

Ingredients

• 4 tbsp extra virgin olive oil
• 1 onion
• 1 carrot
• 1 celery stalk
• 3 sprig fresh thyme
• 2 bay leaves
• 2 clove garlic
• 0.44 lb chorizo
• ¼ tsp cinnamon
• 1 tsp paprika
• 28.2 oz canned chickpeas
• 2 tbsp sherry vinegar
• 14 oz spinach
• 0.63 cup water
• 4 slice crusty bread (optional)

Steps

1. Heat olive oil in a large pan over medium heat. Sauté chopped onion for 3-4 minutes until softened.
2. Stir in diced carrot, celery, thyme, and bay leaves. Season with salt and pepper, then cook for 2-3 minutes, stirring occasionally.
3. Add minced garlic, sliced chorizo, cinnamon, and paprika. Fry gently until vegetables soften and chorizo starts to release its oils and crisp.
4. Stir in the chickpeas, sherry vinegar, and 150ml water. Bring to a simmer and cook for 1-2 minutes until chickpeas are heated through.
5. Add the spinach and stir until it wilts into the stew.
6. Remove from heat, season to taste, and serve warm with crusty bread.