Chickpea and Spinach Stew

Chickpeas stewed with chorizo and spinach.

Source: J. Kenji Lopez-Alt

Serves 2/3

Ingredients

• 1 can of chickpeas
• 1 can of tomatoes
• 100g spinach, washed
• 2 tsp garlic and ginger paste
• 100g chorizo, cut into 1cm half-moons
• 1 onion, diced
• Half a green chili, deseeded and diced
• A few dashes of Lee & Perrins
• Good olive oil

Method

1. Pour a good amount of olive oil into a steep-sided pan - enough to generously cover the bottom, plus a bit more.
2. Place the pan over a medium-low heat and gently cook the onion until soft but not brown.
3. Add the chili and continue to cook until also soft.
4. Add the chorizo and cook until it starts to release its oil.
5. Add the garlic and ginger paste and cook for a few more minutes.
6. Add the tomatoes and mash up until few chunks remain (if whole)
7. Bring to a gentle simmer and add the spinach. Continue to cook until wilted.
8. Add the chickpeas with their water, along with a good pinch of salt.
9. Lower the heat and simme runcovered for 30-45 minutes.
10. Stir in a few good dashes of Lee & Perrins.
11. Check for seasoning. Add a splash of vinegar if it needs brightening.
12. Serve in bowls with a drizzle of good olive oil, and some crumbled feta cheese if you fancy it.