Chorizo, Chickpea and Spinach Stew

chorizo stew2

You know it’s spring when you find yourself hauling a bag usually reserved for short holidays on a twenty minute walk to the supermarket. Our highly erratic weather necessitates a volume of paraphernalia and equipment not dissimilar to that required to climb everest. Sunglasses, an umbrella, some form of waterproof outerwear, a hat, gloves and a possible change of shoes and clothes may all be required at a moment’s notice.

On arrival at said destination, the dilemmas continue. It may be sunny at the point of purchase but you know there is every chance you will have to fight through a whirling blizzard to get home and following that ordeal you don’t want to be faced with some bullshit salad ingredients, bought in a fit of optimism.

chorizo stew1

Chorizo is pretty good in this situation. Get it in a salad, sit outside and eat it with a glass of Rioja and a cigarette. You’ll think you’re in Barcelona. Or maybe costa del sol, lets not aim too high. However, on a day when the air is so thick with misty grey drizzle that you could only be in Manchester, you can use the chorizo in a rich, warming stew like this one. Also, as an added bonus, this recipe uses mainly store cupboard ingredients so hopefully you won’t need to go out in the pissing rain to buy anything.

Chorizo, Chickpea and Spinach Stew (Serves 1)

  • 1/2 packet of diced chorizo (roughly 40g)
  • 1/2 an onion
  • 1 clove of garlic
  • 1/2 a pepper
  • 1/2 a tin of chick peas
  • 1/2 a tin of tomatoes
  • 100 ml of chicken stock
  • 1 tsp smoked paprika
  • 1/2 tsp of chilli powder
  • A handful of spinach leaves
  • Some flat leaf parsley (optional)

How to Make it…

  • Fry the chorizo until it begins to crisp. Dice the onions and garlic and add to the pan, with a little oil. Fry until the onions are soft and then add the chilli powder and paprika and leave for around a minute before adding your tomatoes, chickpeas and stock.
  • Let the stew simmer for around 15 minutes and allow the liquid to reduce down. Finally stir through the spinach until it wilts.
  • Serve with a hunk of bread and topped with the parsley, if using.

Washing up Rating ***

I used… A knife, a chopping board, a measuring jug, a pan and a wooden spoon.

Cost Rating ** 

Total cost: £2.05

(The total cost is based on the amount of each product used, buying all ingredients new will cost £7.98)