CHORIZO & CHICKPEA SUMMER STEW

Chorizo & chickpea summer stew image

Combine tomatoes, chickpeas, red peppers and spinach with chorizo and smoked paprika to make this nutrient-packed family stew, rich in vitamin C and fibre

Provided by Shivi Ramoutar

Categories Dinner

Time 25m

Number Of Ingredients 11

Ingredients

1 tbsp olive oil
2 garlic cloves, crushed
2 thyme sprigs
1 tbsp smoked paprika
200g chorizo ring, sliced into thin coins
1 tbsp sherry vinegar
600g cherry tomatoes, halved
450g jar roasted red peppers, drained and cut into large strips
100g spinach
2 x 400g cans chickpeas, drained
drizzle of extra virgin olive oil and crusty bread, to serve

Steps:

Heat the oil in a large frying pan over a medium heat, add the garlic, thyme and smoked paprika, and stir for a few minutes, then tip in the chorizo and stir for another couple of minutes until its oil is released. Splash in the sherry vinegar and let it bubble for a minute or so.
Add the tomatoes, peppers, spinach and chickpeas along with 100ml water and a pinch of seasoning. Bring to the boil, then reduce the heat to a simmer and cook until the tomatoes have softened and there is a thickened sauce, about 15 mins. Adjust the seasoning and finish with a drizzle of extra virgin olive oil. Serve with crusty bread.

Nutrition Facts : Calories 449 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 25 grams protein, Sodium 1.7 milligram of sodium