This chorizo and chickpea stew is a perfect winter warmer meal, ideal for those cold nights. The recipe is a very traditional Spanish meal and can be modified easily by adding morcilla, pork, or chicken.
- 200 grams soft-cooked chorizo, sliced
- 2 cups chickpeas
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1 large onion, diced
- 2 teaspoons chopped rosemary
- 2 bay leaves
- One can chopped tomatoes, reserve the juice
- 500 grams fresh spinach, remove stems
- Salt and freshly ground pepper
If using dry chickpeas, soak them overnight in water and then drain. Cover the chickpeas with water and bring to a boil. Reduce to a low simmer until the chickpeas are soft, at least 2 hours. If using canned chickpeas, drain and rinse before using.
In a heavy-bottomed casserole dish, heat the olive oil. Add the garlic, onion, rosemary and bay leaves and cook until the onion is transparent, usually between 5-7 minutes. Add the chopped tomatoes and turn up the heat until the tomatoes are sizzling.
Add the chopped chorizo, chickpeas, and the reserved tomato juice and bring to a simmer. You can add some water if you prefer the stew to have a thinner texture. Add half of the spinach, stir and cook until the spinach is limp, then add the remaining spinach. Simmer over low heat for 10 minutes, stirring occasionally. Season with salt and pepper and serve with toasted bread.