Chickpeas, Chorizo & Spinach

📝 Ingredients

• 100 g mild chorizo
• 2 tins chickpeas (530 g drained)
• 1 tin of chopped tomatoes (400 g)
• 300 g frozen leaf spinach
• 1 brown onion (about 120 g)
• 2 garlic cloves
• 1 tsp olive oil
• 1 tsp sweet smoked paprika + 1 tsp ground cumin
• 1 tsp red wine vinegar
• 3 slices country bread (60 g each)
• Salt, black pepper

🍴 Utensils

• Large sauté pan with lid
• Cutting board and knife
• Colander
• Slotted spoon
• Wooden spoon
• Toaster

📖 Steps

1. Peel and finely slice the onion, peel and chop the garlic. Remove the skin from the chorizo, then cut it into 5 mm half-moons. Drain and rinse the chickpeas in a sieve.
2. Heat the oil in a large sauté pan over a medium heat. Add the chorizo and fry for 2 to 3 min, stirring, until it's golden and has released its red oil. Remove it with a slotted spoon, leaving the fat in the pan.
3. Fry the onion in this fat for 4 to 5 min over a medium heat, until soft and translucent. Add the garlic, paprika and cumin and stir for just 30 seconds: spices burn quickly and turn bitter.
4. Pour in the chopped tomatoes, add the still-frozen spinach and cover. Cook for 6 to 7 min over a medium heat, stirring occasionally, until the spinach has fully thawed and blends into the sauce.
5. Add the chickpeas and chorizo, stir and simmer uncovered for 5 min, until the sauce thickens and coats the chickpeas. If it sticks to the bottom, add 2 to 3 tbsp water.
6. Meanwhile, toast the slices of bread for 2 to 3 min in the toaster, or for 2 min on each side in a dry frying pan, until golden and crisp.
7. Off the heat, add the vinegar, season with pepper and taste before adding salt: the chorizo is already salty. Serve piping hot in shallow bowls, with the toast for mopping up.