CentMenu / Dinner · Lunch
Chorizo chickpea potato stew
A small amount of chorizo seasons a whole pot of chickpeas, potatoes and spinach.
No gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 5.64 oz (160 g) chorizo
- 1.59 lb (720 g) cooked chickpeas
- 1.76 lb (800 g) potatoes
- 7.05 oz (200 g) frozen spinach
- 10.58 oz (300 g) passata
- 1 onion
- 2 garlic cloves
- 1 tbsp (15 ml) olive oil
- 1 tsp (2 g) sweet paprika
- ¼ tsp (2 g) salt
Let’s cook
Heat 1 tbsp (15 ml) olive oil in a large pot over medium heat. Finely chop 1 onion and 2 garlic cloves and sauté for 5 minutes.
Slice 5.64 oz (160 g) chorizo, add and fry over medium heat for 2 minutes; peel and dice 1.76 lb (800 g) potatoes and stir in with 1 tsp (2 g) sweet paprika.
Add 10.58 oz (300 g) passata, 7.05 oz (200 g) frozen spinach, ¼ tsp (2 g) salt and water to just cover; simmer over low heat for 20 minutes.
Drain and rinse 1.59 lb (720 g) cooked chickpeas; add and simmer for 5 minutes more, until the potatoes are tender and everything is steaming hot.