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: