Chorizo & chickpea summer stew
- Preparation and cooking time
- Prep:
- Cook:
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 2 garlic clovescrushed
- 2 thyme sprigs
- 1 tbsp smoked paprika
- 200g chorizoring, sliced into thin coins
- 1 tbsp sherry vinegar
- 600g cherry tomatoeshalved
- 450g jar roasted red peppersdrained and cut into large strips
- 100g spinach
- 2 x 400g cans chickpeasdrained
- drizzle of extra virgin olive oiland crusty bread, to serve
Nutrition: Per serving
- kcal445
- fat24g
- saturates7g
- carbs28g
- sugars9glow
- fibre11ghigh
- protein24ghigh
- salt2.69g
Method
step 1
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.
step 2
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.
