Hearty Chorizo and Chickpea Stew

Ingredients:

1/4 cup olive oil
250g chorizo cut into large pieces
1 large onion chopped
2 cloves garlic chopped
1 tsp paprika
3 tins chickpeas - drained and rinsed
1 x 420g tin chopped tomatoes
A few basil leaves - torn into pieces
1 L stock (can be anything - veggie, chicken or beef)
Salt and Pepper
4 cups shredded spinach or kale

Method:

Heat oil and fry the chorizo.
Add the onions, garlic and paprika and fry for a few minutes.
Add the chickpeas and stir making sure the chickpeas are coated with the oil.
Add everything else except the spinach.
Bring to the boil the reduce heat and let the stew simmer for 30 minutes.
Taste and adjust seasoning.
Add the spinach and cover the pot for a few minutes so that the spinach can wilt. Stir through the stew.


Serves 6

Caldo Verde (Portuguese Spinach Soup)

Nothing says Portugal like Caldo Verde. This is a simple but delicious soup.

Ingredients:

4 Tbsp olive oil
2 large onions very finely chopped
2 cloves of garlic crushed
250g chorizo sausages cut into rounds
6 large potatoes cut into quarters
8 cups water
2 tsp salt
500g kale spinach finely shredded

Method:

In a large pot heat the oil and fry the onion and garlic until the onion is translucent.
Add the chorizo and fry for 2 minutes.
Add the potatoes and stir so that the potatoes are coated with the oils
Add the water  and salt and bring to the boil.
Reduce the heat and cook until the potatoes are soft.
Once the potatoes are cooked through and soft, remove the potatoes and mash them until there are no lumps and return to the pot.
Add the spinach and simmer for another 10 minutes.

Serve with crusty rolls or bread.

Serves 6 to 8