Name: Chorizo & chickpea summer stew
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 2 garlic cloves crushed; 2 thyme sprigs; 1 tbsp smoked paprika; 200g chorizo ring, sliced into thin coins; 1 tbsp sherry vinegar; 600g cherry tomatoes halved; 450g jar roasted red peppers drained and cut into large strips; 100g spinach; 2 x 400g cans chickpeas drained; drizzle of extra virgin olive oil and crusty bread, to serve

Combine tomatoes, chickpeas, red peppers and spinach with chorizo and smoked paprika to make this nutrient-packed family stew, rich in vitamin C and fibre

Ingredients

1 tbsp olive oil

2 garlic cloves crushed

2 thyme sprigs

1 tbsp smoked paprika

200g chorizo ring, sliced into thin coins

1 tbsp sherry vinegar

600g cherry tomatoes halved

450g jar roasted red peppers drained and cut into large strips

100g spinach

2 x 400g cans chickpeas drained

drizzle of extra virgin olive oil and crusty bread, to serve

Instructions

1 Heat the oil in a large frying pan over a medium heat, add the garlic, thyme and smoked paprika, and stir for a few minutes, then tip in the chorizo and stir for another couple of minutes until its oil is released. Splash in the sherry vinegar and let it bubble for a minute or so.

2 Add the tomatoes, peppers, spinach and chickpeas along with 100ml water and a pinch of seasoning. Bring to the boil, then reduce the heat to a simmer and cook until the tomatoes have softened and there is a thickened sauce, about 15 mins. Adjust the seasoning and finish with a drizzle of extra virgin olive oil. Serve with crusty bread.