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
