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• 4 tablespoons Extra Virgin Olive Oil
• 1 chopped Onion
• 1 Diced Carrots
• 1 Diced Celery
• 3 Thyme
• 2 Bay Leaves
• 2 cloves chopped Garlic
• 200g Chorizo
• 1/4 tsp Cinnamon
• 1 teaspoon Paprika
• 800g Chickpeas
• 2 tblsp Sherry vinegar
• 400g Spinach

step 1

Heat the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften. Stir in the carrot, celery, thyme and bay leaves. Season, then cook for 2-3 mins, stirring occasionally. Add the garlic, chorizo, cinnamon and smoked paprika. Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up.

step 2

Stir in the chickpeas, vinegar and 150ml water, then bring to a simmer for 1-2 mins until the chickpeas have heated up. Add the spinach, then stir through the chickpeas until it wilts a little. Remove from the heat, season to taste, then serve warm with crusty bread.