A quick, hearty Spanish chickpea, chorizo and spinach stew — smoky and warming, brightened with sherry vinegar. Ready in minutes and lovely with crusty bread.
This chickpea, chorizo and spinach stew is a soulful Spanish-style one-pot — smoky chorizo, creamy chickpeas and wilted spinach in a paprika-warmed broth. Hearty, quick and full of flavour, it's brilliant with crusty bread to mop up every drop.
Prep 15 min
Cook 25 min
Total 40 min
Easy
- 4 tablespoons Extra Virgin Olive Oil
- 1 chopped Onion
- 1 Diced Carrots
- 1 Diced Celery
- 3 Thyme
- 2 Bay Leaves
- 2 cloves chopped Garlic
- 200g Chorizo
- 1/4 tsp Cinnamon
- 1 teaspoon Paprika
- 800g Chickpeas
- 2 tblsp Sherry Vinegar
- 400g Spinach
Video
Preparation
- Heat the oil in a large pan and gently fry the onion for 3–4 minutes until it begins to soften. Stir in the carrot, celery, thyme and bay leaves, season, and cook for 2–3 minutes, stirring occasionally. Add the garlic, chorizo, cinnamon and smoked paprika and gently fry until the vegetables soften and the chorizo releases its oils and crisps up.
- Stir in the chickpeas, vinegar and 150ml water, and simmer for 1–2 minutes until the chickpeas heat through. Add the spinach and stir until it wilts.
- Remove from the heat, season to taste, and serve warm with crusty bread.
Tips from the ZestyPlate Kitchen
- Let the chorizo release its smoky red oil — it flavours and colours the whole stew.
- Soften the vegetables well first for a sweet, savoury base.
- A splash of sherry vinegar at the end brightens and balances the richness.
- Add the spinach last and stir just until wilted to keep it fresh and green.
Frequently Asked Questions
Yes — skip the chorizo and add extra smoked paprika (and a little oil) for that smoky depth.
Yes — soak and cook them first; tinned chickpeas are the quick, convenient option.
Crusty bread is essential for the broth; a fried egg on top makes it more substantial.
