Chorizo & Chickpea Stew

INGREDIENTS

Chickpeas

Chorizo

Onion

Carrot

Garlic

Chilli

Plumb Tomatoes

Cherry Tomatoes

Chicken stock

Kael

Spinach

Coriander

Parsley

Lemon

INSTRUCTIONS

Pop a Dutch oven on a medium to high heat.

Take a large Carrot, 2 Onions and dice up fairly finely.

Add a splash of Olive Oil to the pan and chuck in the Carrot and Onion.

Season, and sweat down the Carrot and Onion.

Finely dice a Chilli and when the Carrot and Onion is starting to get soft pop in the Chilli.

Take your Chorizo, around 225g, and cut into small cubes.

Pop the Chorizo in the pan and give everything a good stir.

Next, finely dice 3-5 cloves of Garlic and add them to the pan.

Take your Cherry Tomatoes, about 300g, and simply cut in half.

Add the Tomatoes to the pan.

At this point add a knob of Butter for extra richness (optional)

Throw in 2 tins of drained Chickpeas and season.

Add a handful of Kael and a handful of Spinach.

Stir in the Spinach and Kael until it has wilted.

Next, add a tin of Plumb Tomatoes and pour in some Chicken stock so it just covers the ingredients.

Simmer the Stew for around 30minutes.

Then take a handful of Parsley and a handful of Coriander, finely dice the herbs and chuck a handful into the Stew.

To finish squeeze the juice of a Lemon into the Stew, give it a good stir, season to taste and serve.

Enjoy