Spanish Pork recipe.
4 tablespoons Extra Virgin Olive Oil 1 chopped Onion 1 Diced Carrots 1 Diced Celery 3 Thyme 2 Bay Leaves 2 cloves chopped Garlic 200g Chorizo 1/4 tsp Cinnamon 1 teaspoon Paprika 800g Chickpeas 2 tblsp Sherry vinegar 400g Spinach
step 1 Heat the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften. Stir in the carrot, celery, thyme and bay leaves. Season, then cook for 2-3 mins, stirring occasionally. Add the garlic, chorizo, cinnamon and smoked paprika. Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up. step 2 Stir in the chickpeas, vinegar and 150ml water, then bring to a simmer for 1-2 mins until the chickpeas have heated up. Add the spinach, then stir through the chickpeas until it wilts a little. Remove from the heat, season to taste, then serve warm with crusty bread.