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Chickpea, Chorizo and Spinach Stew

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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

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

Ingredients

Serves: 2.

Metric Cups
  • 2 tablespoons olive oil
  • 1 medium onion (chopped)
  • ½ red pepper (chopped)
  • 2 cloves garlic (finely chopped)
  • 125 grams chorizo (sliced)
  • 1 can chickpeas (washed and drained)
  • 1 can chopped tomatoes
  • 1 bay leaf
  • 2 teaspoons chilli (chopped - to taste)
  • 3 handfuls baby spinach
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 handful chopped fresh parsley
  • 2 tablespoons olive oil
  • 1 medium onion (chopped)
  • ½ red bell pepper (chopped)
  • 2 cloves garlic (finely chopped)
  • 4⅖ ounces chorizo (sliced)
  • 1 can garbanzo beans (washed and drained)
  • 1 can diced tomatoes
  • 1 bay leaf
  • 2 teaspoons chile (chopped - to taste)
  • 3 handfuls baby spinach
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 handful chopped fresh parsley

Method

Chickpea, Chorizo and Spinach Stew is a community recipe submitted by CakeMuffinPie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • Heat the olive oil in a pan. Add the onions, red bell pepper and garlic and fry for 2 minutes to soften. Add the chorizo and fry for 2 minutes to release the flavour.
  • Add the garbanzo beans and fry for a further minute or so. Add the diced tomatoes, bay leaf and harrissa or chile; 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.
  • Tell us what you think