Chickpeas with Spinach and Chorizo Share this recipe
- Ready in: 40-50 mins
- Serves: 4
- Complexity: easy
- 1 medium onion (chopped)
- 1 carrot (chopped)
- 2 tblsps. Olive Oil
- 2 cloves garlic (minced)
- 2 Chorizo (chopped)
- 2 x 400g cans Spanish Chickpeas (drained)
- 1/2 pint chicken stock
- 1/2 can Tomate Frito
- 2 cloves
- 2 bay leaves
- Salt & Pepper
- 1 bag spinach
- Garnish - Chopped Boiled Eggs
Saute the onion and carrot in olive oil until soft then add garlic and chopped Chorizo and fry for a further 10 minutes.
Add the Chickpeas, stock, Tomate Frito, cloves, bay leaves and simmer for 15-20 minutes, covered.
Stir in the spinach until it wilts, season with salt and pepper, cover and cook for a further 5 minutes. It should look like a soupy stew, you can add more stock to thin or mash up some of the Chickpeas for a thicker consistency.
Serve in bowls with finely chopped boiled egg scattered over the rop.