Chickpea, chorizo & spinach stew Recipe (Ready in 70 Min)

Carrots, celery and chorizo come together in this Spanish pork — 70 minutes, 8 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 8 steps.

You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 8 steps, it's manageable with a little attention.

How to make it

Heat the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften.
Stir in the carrot, celery, thyme and bay leaves.
Season, then cook for 2-3 mins, stirring occasionally.
Add the garlic, chorizo, cinnamon and smoked paprika.
Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up.
Stir in the chickpeas, vinegar and 150ml water, then bring to a simmer for 1-2 mins until the chickpeas have heated up.
Add the spinach, then stir through the chickpeas until it wilts a little.
Remove from the heat, season to taste, then serve warm with crusty bread.

You'll use: Frying pan / skillet · Pan · Saucepan

What to serve with Chickpea, chorizo & spinach stew

Tips & common questions

How long does Chickpea, chorizo & spinach stew take to make?

About 70 minutes from start to finish — an estimate based on the 8 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.