Chickpeas with Chorizo and Spinach

A warming Spanish stew with chickpeas, fragrant chorizo sausage, and fresh spinach. Spicy with subtle notes of cinnamon and vinegar — perfect served with crusty bread.

Ingredients

• 4 tbsp Extra virgin olive oil
• 1 pcs Onion
• 1 pcs Carrot
• 1 pcs Celery
• 3 pcs Thyme
• 2 pcs Bay leaf
• 2 clove Garlic
• 200 g Chorizo sausage
• 0.25 tsp Cinnamon
• 1 tsp Paprika
• 800 g Canned chickpeas
• 2 tbsp Sherry vinegar
• 400 g Fresh spinach

Instructions

1. Heat the olive oil in a large pot or skillet over medium heat. Add the diced onion and cook for 3–4 minutes until it begins to soften. Then add the diced carrot, celery, thyme sprigs, and bay leaves. Season with salt and pepper, and cook for another 2–3 minutes, stirring occasionally.
2. Add the minced garlic, sliced chorizo, cinnamon, and paprika. Continue cooking over medium heat until the vegetables are completely tender and the chorizo releases its oils and browns lightly.
3. Add the canned chickpeas, sherry vinegar, and 150 ml of water. Bring to a boil and simmer for 1–2 minutes until the chickpeas are heated through.
4. Add the fresh spinach and stir until wilted. Remove from heat, taste and adjust the seasoning with salt and pepper as needed. Serve hot with crusty bread.