Maybe not the best of lookers…but it sure was tasty!
1 onion (medium diced)
1 bay leaf
1 Tbsp dried thyme leaves
1/2 pcs cinnamon stick
3 Tbsp Olive oil
3 garlic cloves (finely chopped)
250gms chorizo picante (sliced)
400gms plum tomatoes (medium diced)
200gms baby spinach
Salt & Pepper to taste
White wine to deglaze. (If you don’t enjoy cooking with alcohol you may substitute chicken stock or water.)
- In a large Saute the onion in the olive oil 1-2min, add garlic and chorizo and continue to cook until onions become translucent and the chorizo just starts to color.
- Deglazed with white wine and add tomatoes, bay leaf, cinnamon stick, thyme, chickpeas, and 600mL water or chicken stock. Cook slowly for 30-35 minutes or until most of the liquid is gone.
- Add spinach, remove from heat and toss until spinach has wilted. Season to taste with salt and pepper and serve.