Chickpea, Chorizo & Spinach Stew
A hearty, warming stew packed with smoky chorizo, tender chickpeas, and wilted spinach. Ready in under 30 minutes, it makes a satisfying weeknight dinner served with crusty bread.
Ingredients
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Chickpeasβ 800 g 3ΒΌ pcs
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Chorizoβ 200 g 3β pcs
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Extra Virgin Olive Oilβ 54.4 g π§ 59.2 ml π₯ 4 tbsp
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Spinachβ 400 g 40 pcs
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Onionβ 150 g π§ 1 pcs
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Carrotsβ 80 g π₯ 1 pcs
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Garlicβ 10 g π§ 2 pcs
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Celeryβ 80 g 2 pcs
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Bay Leavesβ 2.5 g π§ 5 ml π₯ 1 tsp
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Cinnamonβ 3 g 1 pcs
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Paprikaβ 2.5 g ΒΎ pcs
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Sherry vinegarβ 30 g π§ 30 ml π₯ 2 tbsp
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Thymeβ 1 g π§ 2 ml π₯ β tsp
Total nutrition
4434 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 4 tablespoons of extra virgin olive oil in a large pan over medium heat, then gently fry the chopped onion for 3β4 minutes until it begins to soften. Stir in the diced carrot, diced celery, thyme sprigs and bay leaves, season with salt and pepper, and cook for a further 2β3 minutes, stirring occasionally. Add the chopped garlic, 200 g chorizo, ΒΌ tsp cinnamon and 1 tsp smoked paprika, then continue to fry gently until the vegetables have softened and the chorizo starts to release its oils and crisp up.
- Stir in 800 g chickpeas, 2 tablespoons of sherry vinegar and 150 ml water, then bring to a simmer for 1β2 minutes until the chickpeas are heated through. Add 400 g spinach and stir it through the stew until it wilts. Remove from the heat, taste and adjust the seasoning, then serve warm with crusty bread.
Source:
TheMealDB
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