Recipe byThe ZestyPlate Kitchen
A quick, hearty Spanish chickpea, chorizo and spinach stew: smoky and warming, brightened with sherry vinegar. Ready in minutes and lovely with crusty bread.
Smoky chorizo, creamy chickpeas and wilted spinach come together in a paprika-warmed broth for this Spanish-style one-pot. It's hearty and quick, the sort of thing you can have on the table in not much more than 20 minutes. Have some crusty bread ready to mop up the broth.
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Prep 15 min
Cook 25 min
Total 40 min
Easy
Scale:
- 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
Nutrition (per serving)
600
kcal
25g
Protein
56g
Carbs
33g
Fat
Estimated per serving. How we calculate this.
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
- Give the chorizo time to release its red, smoky oil. That oil flavours and colours the whole stew.
- Soften the vegetables properly first to build a sweet, savoury base.
- Finish with a splash of sherry vinegar to lift the richness and balance things out.
- Stir the spinach in right at the end, just until it wilts, so it stays green and fresh.
Frequently Asked Questions
Yes. Leave out the chorizo and add extra smoked paprika, plus a little oil, to keep that smoky depth.
You can, but soak and cook them first. Tinned chickpeas are the quick, convenient option here.
Crusty bread is a must for the broth. A fried egg on top turns it into more of a meal.
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