Larder Raider Recipe – Chorizo, Chickpea and Spinach Stew.

This is one of those one-pot wonders that is bursting with smokey, spicy flavours that leaves you always wanting more.  Not wanting as in lacking you understand, but just wanting more…like Oliver.  It really can be done in one pot, I promise.  So for those of you who sometimes struggle with many pots on the go at once, or need a quick post work nourishing supper, this is a keeper…even acceptable to children!

The ingredients are all very accessible, (even now) and I’m sure lots of you will find you have them in your pantry, fridge and freezer already.  It is a recipe that works for all seasons too, it could be a delicious winter warmer, but at the same time would be a great one to warm through over the fire pit sitting outside on a summer evening, maybe evening camping! Not sure about you but we could be doing a lot of garden camping this summer hols if all else fails….

Depending on whether you like a chorizo that packs a spicy punch or more of a mild smokiness, the chorizo really delivers on flavour.  Make sure you cook it so that the edges of the chorizo start to crisp up to get that crunch. Together with the tomatoes, garlic and red wine you’ll be transported to the Med within seconds, and with the spinach and potatoes it ticks all the boxes.  If you didn’t have any chickpeas in the pantry, butter or cannellini beans would definitely work.  You could even substitute in courgettes instead of the chorizo if you needed a vegetarian dish.  I always have frozen spinach in the freezer, so if you don’t have fresh this would work a treat.  Just add it at the end, still frozen and let it bubble for a few minutes until it defrosts, heats through and combines.  If you’re lucky enough to have a bay tree in the garden do use a fresh bay leaf, however bay is one of the few herbs that really doesn’t lose its flavour when dried, so dried works just as well.  

Chorizo, Chickpea and Spinach Stew Serves 4

2 tblsp olive oil

2 tblsp shallots, chopped

100g chorizo, peeled and sliced in chunks

1 bay leaf (fresh or dried)

1 tsp crushed garlic

400g tinned tomatoes

250g baby new potatoes

250ml chicken stock

100ml red wine

80g fresh spinach, washed (or 100g frozen spinach)

Heat the oil in a cast-iron, or deep sauté pan over a low heat. Add the shallots, chorizo and bay leaf and cook for 5 minutes until the shallots are translucent and the chorizo starts to crisp.
Add the crushed garlic and cook for about a minute, making sure it doesn’t burn then increase the heat to high and add the rest of the ingredients except the spinach.  Bring the pan to the boil, and then lower to a simmer and cook uncovered for approx 25 minutes until the potatoes and chickpeas are tender and the sauce has thickened.  I didn’t have baby new potatoes so I just used regular new potatoes and quartered them.
Next add the spinach and cook until wilted but hasn’t lost its vibrant colour.  If you’re using frozen spinach cook until it has defrosted and combined with the stew.
Delicious served with some crusty bread, and a good Rioja!

Fondest love, Lucy xx