Spanish chorizo and chickpea stew
2tbsp olive oil, plus extra for drizzling; 1 large onion, finely diced; 1 red pepper, deseeded and cut into 1cm chunks; 1 yellow pepper, deseeded and cut into 1cm chunks; 2 garlic cloves, finely chopped or crushed; 2 bay leaves; 250g cooking chorizo, skin removed and cut into 1cm slices; 1/2tsp cayenne pepper; 1tsp smoked paprika; 2 x 400g tins of chickpeas, drained and rinsed; 1 x 400g tin of cherry tomatoes; 1 x 400g tin of chopped tomatoes; 200ml chicken stock; 3tbsp finely chopped parsley; 200g spinach; 2tbsp sherry vinegar; salt and pepper; crusty bread to serve
Heat the olive oil in a large pot (with a lid) over a medium heat and gently fry the onion for three to four minutes until softened, then add the peppers and cook for a further five minutes until softened.
Add the garlic and bay leaves and cook for a further minute, stirring frequently, then add the chorizo and cook for another five minutes, continuing to stir so the garlic doesn’t burn or catch on the bottom of the pan. After five minutes, add the cayenne pepper and paprika, mix well, and cook for two minutes. Add the chickpeas and cook for three minutes, then add the cherry tomatoes and chopped tomatoes and cook for two minutes. Pour in the stock, turn up the heat and bring to the boil. Reduce the heat by half and cook with the lid on for 45 minutes, stirring occasionally.
Remove the lid from the pan and cook for a further 45 minutes, so the stew thickens. Stir regularly. Then add the parsley and cook for two minutes. Add the spinach, put the lid on and cook for two to three minutes until wilted, then stir well. Season and mix in the sherry vinegar. Remove the bay leaves, drizzle with olive oil and serve with crusty bread.