You may have noticed many of my recipes are vegetarian – or at least pescetarian – but this recipe always shows me that I could never give up meat completely.
I love the warming, smokiness of it and this unapologetic stew is packed full of its big flavour.
As always, this is a fast evening meal so it gives you the satisfaction of a hearty stew without the hours of cooking!
This will feed 4-6 people and takes 20-30 minutes to make. Substitute the chickpeas for cannellini beans if you like, but I think the chickpeas add a great texture.
Chorizo and Chickpea Stew
1 stick of good chorizo (about 250g)
1 glass red wine
2 400g tins of chickpeas
1 400g tin of chopped tomatoes
A large bunch of parsley
1. Slice the chorizo into segments about the thickness of a one pound coin and add to a casserole dish. Put it on a high heat and sizzle the chorizo until it’s crisp on both sides, then add the chopped onion.
2. Allow the onion to soften for about 30 seconds, then tip in the red wine and let it reduce down.
3. Add the chickpeas (drained), chopped tomatoes and water. Bring it to a simmer, and cook for about 10 minutes to soften the chickpeas.
4. Add the spinach and parsley, season, and when the leaves are wilted it’s ready to serve. The chickpeas make it filling enough, but you could serve it with a nice wedge of good bread.