Chorizo, chickpea and spinach stew

Those Brindisa chorizo sausages were begging to be eaten so I skinned and sliced them and stir fried them with chopped garlic and whole cumim seeds for a few minutes. Then I added a teaspoon of smoked Spanish paprika and half a teaspoon of dried red chilli flakes and stirred some more. Two tins of chickpeas and some boiling, salted water to cover went in. I brought it to the boil then simmered for 15-20 minutes. Finally, the fresh spinach went in and stayed in for another 5 minutes.

Warm, hearty and spicy. We ate it with torn off pieces of warm, crusty flat Turkish bread and drank it with gutsy Malbec.

We cook so much, I need to try and write some of the recipes down here.