Chorizo and chickpea stew

A hearty Spanish inspired one pot dinner

I love chickpeas and use them so often in my cooking. I also love one pot meals, they're just so convenient for day to day cooking. This one reheats very well so it's great for those evenings when everyone can't eat together. Or leftovers make a fine lunch. You might want a green salad afterwards and you'll definitely want some crusty bread to mop up the delicious juices.

Although it's nicest made with new or salad potatoes, ordinary potato will do too but I would peel it in that case. And use frozen spinach if you prefer (although I think fresh is nicer here) If you don't have any red wine to hand then dry sherry makes a good substitute. I find there's enough liquid from the wine and tomatoes but if you feel it needs more then add a little stock in step 4.⠀

Serves 4⠀

Ingredients:⠀

Olive oil⠀
2 onions, chopped⠀
200g chorizo, sliced into coins⠀
2 bay leaves⠀
2-3 cloves garlic, finely chopped⠀
200ml red wine (or dry sherry)
2 tins chickpeas, drained⠀
400g baby new potatoes, quartered⠀
2 tins chopped tomatoes⠀
Few handfuls of spinach⠀

Method:⠀

1. Parboil the potatoes in a small pan of boiling water until tender.⠀
2. Meanwhile, heat a tbsp or so of olive oil in a big saute pan over a lowish heat. Add the onion, chorizo and bay leaves and cook for 5 mins or so.⠀
3. Add the garlic and cook 1 min more, then pour in the red wine and let it bubble for a minute or two.⠀
4. Add the chickpeas and tinned tomatoes. Simmer uncovered for about 20 mins until the sauce thickens a little. Add the cooked potatoes and cook for 5 mins more.⠀
5. Gently stir in the spinach until it wilts into the sauce and serve with crusty bread and a green salad.