Chickpea, chorizo & spinach stew
This Spanish stew builds its soul from the soffritto, that foundational trio of onion, carrot, and celery that mellows into sweet depth. The chorizo releases its paprika-tinged fat into the aromatics, creating a flavor base that no amount of seasoning can replicate. Simmering chickpeas in this infused broth absorbs the spice and richness, while handfuls of spinach at the end provide brightness and iron. It's peasant cooking at its most intelligent: humble ingredients, minimal technique, maximum reward.
Instructions
step 1 Heat the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften.
Stir in the carrot, celery, thyme and bay leaves.
Season, then cook for 2-3 mins, stirring occasionally.
Add the garlic, chorizo, cinnamon and smoked paprika.
Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up. step 2 Stir in the chickpeas, vinegar and 150ml water, then bring to a simmer for 1-2 mins until the chickpeas have heated up.
Add the spinach, then stir through the chickpeas until it wilts a little.
Remove from the heat, season to taste, then serve warm with crusty bread..
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