Orange rosemary spritz
A citrus option to serve alongside this meal.
Make one glass
Mix 75 ml orange juice with 100 ml sparkling water over ice. Add a small rosemary sprig if you have one.
SPANISH · PORK
Chickpea, chorizo & spinach stew
Ingredients
2
Extra Virgin Olive Oil4 tablespoons
Onion1 chopped
Carrots1 Diced
Celery1 Diced
Thyme3
Bay Leaves2
Garlic2 cloves chopped
Chorizo200g
Cinnamon1/4 tsp
Paprika1 teaspoon
Chickpeas800g
Sherry vinegar2 tblsp
Spinach400g
Method
step 1 Heat the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften. Stir in the carrot, celery, thyme and bay leaves. Season, then cook for 2-3 mins, stirring occasionally. Add the garlic, chorizo, cinnamon and smoked paprika. Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up. step 2 Stir in the chickpeas, vinegar and 150ml water, then bring to a simmer for 1-2 mins until the chickpeas have heated up. Add the spinach, then stir through the chickpeas until it wilts a little. Remove from the heat, season to taste, then serve warm with crusty bread.
Recipe data: TheMealDB · Powered by Bee Solutions
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Tom Collins
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