Chorizo with Chickpeas

Chorizo with chickpeas

(serves two)

200g chorizo, sliced into coins

1 red onion sliced into rings

1tbsp olive oil

1 can chickpeas (400g/4oz), drained

2 teaspoons smoked paprika

1 tablespoon red wine vinegar or apple cider vinegar

1 punnet cherry tomatoes, halved (250g/8oz)

1/2 bunch flat leaf parsley, leaves picked

1 bag of baby spinach leave – washed

1. Heat a few tablespoons olive oil in a medium fry pan.
2. Cook chorizo stirring frequently for a few minutes or until chorizo is golden brown and has released some oil.
3. Toss in drained chickpeas, paprika and tomato. Continue to cook for another few minutes or until the tomato is softening and everything is hot.
4. Add the spinach and wilt slighty.
5. Remove from the heat. Taste season and toss in the parsley and splash over the vinegar and then serve.

Delicious tossed through pasta if you want a more substantial meal.