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Chickpeas with Spinach and Chorizo Share this recipe

0.0/5 rating (0 votes)
  • Ready in: 40-50 mins
  • Serves: 4
  • Complexity: easy
  • Origin: Paella & Tapas

Ingredients

  • 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

Directions

  1. Saute the onion and carrot in olive oil until soft then add garlic and chopped Chorizo and fry for a further 10 minutes.

  2. Add the Chickpeas, stock, Tomate Frito, cloves, bay leaves and simmer for 15-20 minutes, covered.

  3. 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.

  4. Serve in bowls with finely chopped boiled egg scattered over the rop.

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