Potaje de garbanzos – chickpea stew with spinach and chorizo

Ingredients for 4 portions

• 800 gChickpeas, cooked, drained and rinsed
• 150 gSpanish chorizo, sliced
• 400 gPotato, in chunks
• 300 gFrozen leaf spinach
• 1Yellow onion, finely chopped
• 2 clovesGarlic, finely chopped
• 3 tbspOlive oil
• 1 tspPaprika, sweet
• 3 mlCumin, ground
• 1Bay leaf
• ≈ 1 lWater
• to tasteSalt

Method

1. Finely chop the onion and garlic, slice the chorizo, and peel the potatoes and cut them into chunks.
2. Heat the oil in a large pot and gently fry the onion and garlic over a medium heat for about 8 minutes, until soft.
3. Add the chorizo and fry for 2 minutes. Take off the heat, add the paprika and cumin and stir for a few seconds so the spices don't burn.
4. Add the potatoes and bay leaf, pour in the water and season with salt. Bring to the boil, cover and simmer for 15 minutes.
5. Add the chickpeas and frozen spinach and simmer for another 10 minutes, until the potatoes are tender and the broth has thickened slightly.
6. Leave to rest for 5 minutes before serving.

More recipes

• Lentejas – Spanish lentil stew with chorizo1 h 20 · ≈ €1.00/port.
• Macaroni with tomato and chorizo25 min · ≈ €1.10/port.
• White bean stew with chorizo55 min · ≈ €1.35/port.
• Sausages in tomato sauce with rice40 min · ≈ €1.75/port.