400 g cooked chick peas (canned are fine but should be rinsed before using in the dish)
2 large onions (chopped)
2 cloves of garlic
400 g chorizo (large dice)
150 ml white wine
200 ml chicken stock
1 dry chili (crushed)
1 can chopped tomatoes
chopped flat parsley
add pre cooked:
chicken, fish or meat for different days of the week!
To cook your own dried chick peas place in a pot covered by about two inches of salted water and simmer for about 2 hours, remove from the heat strain and rinse well. If you are using canned chickpeas rinse well in cold water.
Begin with a heavy pot over a moderate heat. Add the olive oil and chorizo.
Fry gentle until the sausage becomes soft and the oils begin to seep from it.
Turn down the heat to low and add the chopped onions. Place a lid on until the onion becomes soft. Now peel and crush the garlic and place in the pot, removing the lid for now.
Add the crushed chili. Turn up the heat and add the wine, allow this to come to the boil for a moment before adding the tomatoes, chick peas and chicken stock, season and return the lid. Simmer for 30 minutes over a low heat.
Once cooked remove from the heat and allow to cool before mixing through the baby spinach and chopped flat parsley. The stew can now be divided up into lunch boxes for freezing in daily size portions.
Almost any meat or fish is a welcome accompaniment to this stew, a few sautéed monkfish tails or squid, diced chicken pieces or simply with a large piece of Foccacia bread to mop it all up!