Spanish Chorizo Stew

This Spanish chorizo stew is a really quick and simple dish to cook – delicious…with more of my favourite flavours!

Another recipe taken from Miguel Barclay’s FAST & FRESH One Pound Meals recipe book, which we’ve enjoyed served as part of a tapas selection.   See the tips below for a couple of other recipe suggestions if you fancy having tapas one night…

I’ve generally always got some cooking chorizo in the fridge and the other store cupboard ingredients, so can have a really tasty meal in 20 minutes.   Another good choice for an easy mid week meal.

Tips

• The ingredients are easy to increase to feed more if you wish.
• Serve as a meal for one or as part of a tapas selection.
• For a tapas selection, we’d suggest 2 other dishes from the same recipe book:
  • Tom Yum Soup
  • Lamb Meatball Tagine

Ingredients

• 1 cooking chorizo sliced (approx. 50g)
• ½ onion, sliced
• 200g chickpeas (from a 400g can) drained and rinsed
• 200g chopped tomatoes (from a 400g can)
• 1 tsp sweet pimenton or smoked paprika
• handful of spinach
• 1 tbsp olive oil plus extra for drizzling
• salt and freshly ground black pepper

Instructions

1. Heat the olive oil in a frying pan over a medium heat, then add the chorizo and fry for a 3 to 4 minutes until it starts to brown. Add the sliced onion and cook for a further minute until it starts to go translucent.
2. Add the chickpeas and fry for a couple of minutes, coating everything in the paprika infused oil, then add the chopped tomatoes and pimenton, season with salt and pepper and simmer for 5 minutes until the sauce has thickened.
3. Just before serving, stir in the spinach until it wilts. Serve the stew with a drizzle of olive oil and plenty of freshly ground black pepper…and maybe some crusty bread or garlic bread to soak up the lovely sauce – enjoy!

Spanish Chorizo Stew

Deborah

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Prep Time 5 mins

Cook Time 20 mins

Servings 1 person

Ingredients

  

• 1 cooking chorizo sliced approx. 50g
• ½ onion sliced
• 200g chickpeas from a 400g can drained and rinsed
• 200g chopped tomatoes from a 400g can
• 1 tsp sweet pimenton or smoked paprika
• handful of spinach
• 1 tbsp olive oil plus extra for drizzling
• salt and freshly ground black pepper

Instructions

 

• Heat the olive oil in a frying pan over a medium heat, then add the chorizo and fry for a 3 to 4 minutes until it starts to brown. Add the sliced onion and cook for a further minute until it starts to go translucent.
• Add the chickpeas and fry for a couple of minutes, coating everything in the paprika infused oil, then add the chopped tomatoes and pimenton, season with salt and pepper and simmer for 5 minutes until the sauce has thickened.
• Just before serving, stir in the spinach until it wilts. Serve the stew with a drizzle of olive oil and plenty of freshly ground black pepper…and maybe some crusty bread or garlic bread to soak up the lovely sauce - enjoy!

Notes

• The ingredients are easy to increase to feed more if you wish.
• Serve as a meal for one or as part of a tapas selection.
• For a tapas selection, we’d suggest 2 other dishes from the same recipe book:
  • Tom Yum Soup
  • Lamb Meatball Tagine