Chorizo and chickpea stew

• Chorizo ring150 g
• Chickpeas (tin)2 tins
• Chopped tomatoes (tin)1 tin
• White potatoes400 g
• Baby spinach150 g
• Brown onions150 g
• Sliced wholemeal bread400 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Slice the chorizo and chop the onion. Fry the chorizo in a large dry pan over a medium heat for 3 to 4 minutes until it crisps and releases its red oil. Add the onion and cook for 5 minutes until soft.150 g chorizo ring150 g brown onions
2. Peel the potatoes and cut into 2 cm dice. Add to the pan with the chopped tomatoes, the drained chickpeas and 300 ml of water.2 tins chickpeas1 tin chopped tomatoes400 g white potatoes
3. Bring to a simmer and cook for 15 minutes, stirring now and then, until the potatoes are soft when you push a knife in. Season with salt and pepper.
4. Stir in the spinach until wilted, about 1 minute. Serve in bowls with the bread.150 g baby spinach400 g sliced wholemeal bread

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