Miguel Barclay’s Spanish chorizo stew
- Handful cooking chorizo, sliced
- ½ white onion, sliced
- 200g chickpeas (from a 400g can), drained
- 200g chopped tomatoes (from a 400g can)
- 1tsp paprika
- Handful spinach
- 2tsp olive oil
Heat 1tsp oil in a pan over a medium heat, then add the chorizo and fry for a few mins until it starts to brown. Add the onion and cook for 1 min until it softens and starts to go translucent.
Add the chickpeas and fry for 2 mins, coating everything in the oil. Add the tomatoes and paprika, season with pepper and simmer for 5 mins until the sauce thickens.
Just before serving, stir in the spinach until it wilts. To serve, drizzle the stew with the other 1tsp olive oil and plenty of black pepper.