Chickpea, Chorizo & Spinach Stew

Chickpea, Chorizo & Spinach Stew
 
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Ingredients

Ingredients
Method
 
  • 2 tbsp olive oil
  • 1 medium onion, 1cm chopped
  • 1/2 red pepper, 1cm chopped
  • 2 cloves garlic, finely chopped
  • 125g cooking chorizo, sliced
  • 1 can chickpeas, washed and drained
  • 1 can chopped tomatoes
  • 1 bay leaf
  • 2 tsp harrissa or chopped chilli to taste
  • 2-3 handfuls baby spinach
  • salt and pepper to taste
  • handful of chopped parsley
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.

Chickpea, Chorizo & Spinach Stew

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Serves 2. Quick and easy to make using store cupboard basics. Serve with crusty bread as a main course.

Method


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.
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