Written for one request, published for everyone
Smoky Chorizo Chickpeas with Spinach
Chickpeas fried with chorizo, paprika and blistered tomatoes, finished with spinach and eaten with bread.
- Total
- 20 min
- Hands on
- 18 min
- Serves
- 2
- Method
- hob
- Cuisine
- Spanish
Per serving · estimated
- Energy
- 530 kcal
- Protein
- 22 g
- Fat
- 30 g
- Carbs
- 40 g
Method
Step 1 of 10
Slice the onion thinly and slice the garlic.
onion
garlic
Step 2 of 10
Cut the chorizo into small dice and halve the cherry tomatoes.
cured chorizo
cherry tomatoes
Step 3 of 10
Drain and rinse the chickpeas.
tinned chickpeas
Step 4 of 10
Fry the chorizo in the olive oil over medium heat for 3 minutes until the red oil runs.
olive oil- cured chorizo
Step 5 of 10
Add the onion and cook for 5 minutes until soft, then add the garlic for 1 minute.
- onion
- garlic
What ‘ready’ looks like Step 6 of 10
Stir in the smoked paprika, then the tomatoes, and cook until the skins split.
smoked paprika- cherry tomatoes
What ‘ready’ looks like Step 7 of 10
Add the chickpeas and 50 ml water and simmer for 4 minutes, crushing a few against the pan.
- tinned chickpeas
What ‘ready’ looks like Step 8 of 10
Fold in the spinach until just wilted.
baby spinach
Step 9 of 10
Season with sherry vinegar, salt and pepper.
sherry vinegar
salt
black pepper
Step 10 of 10
Slice the bread, scatter parsley over the pan and serve.
crusty bread
flat-leaf parsley
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.