Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons olive oil
  • 1 red onion (diced)
  • 200 g chorizo (sliced or diced)
  • 3 cloves garlic (crushed or grated)
  • 2 teaspoons smoked paprika
  • ½ - 1 teaspoon chilli flakes
  • 400 g sweet potato (roughly 1 medium one, cut into 1cm chunks)
  • 400 g tin chopped tomatoes
  • 400 g tin chickpeas
  • 200 ml water ((possibly more if your pan is shallow))
  • 100 g baby spinach

Instruction

  • Place the oil and the onions in a large pan. Cook over a low heat for 3 minutes, until the onions are starting to soften. Add the chorizo and cook for a further 2 minutes.
  • Add the garlic, paprika and chilli and cook for 1 more minute. Add a splash of water if it gets too dry.
  • Add the sweet potato, tomatoes, chickpeas and water and bring to the boil. Turn down, cover with a lid and simmer for 10 minutes, stirring occasionally.
  • Remove the lid and cook for a further 5 minutes or until the sweet potato is cooked, then stir through the spinach and cook until just wilted – about 1 minute.
  • Serve on its own or with bread or rice.