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...
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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:
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Ingredients
- 1 cooking chorizo sliced (approx. 50g)
- 0.5 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 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!
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Spanish Chorizo Stew
Ingredients
- 1 cooking chorizo sliced (approx. 50g)
- 0.5 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:
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