Our version of chickpeas and spinach, a classic Barcelona tapas, is changed into a main course with chorizo. A satisfying brothy stew that exemplifies the flavors of the region. Especially easy to prepare, this recipe is a full meal in a bowl. Served with a side of toasted crusty bread drizzled in olive oil and rubbed with perfectly ripe tomatoes.
Making the Chickpeas with Spinach and Chorizo Stew
Overall this is an easy straight-forward recipe to make. However, these tips will make this meal special.
Chickpeas:
Whether using canned or making the chickpeas from dried, they should be slightly overcooked. A softer texture to the chickpea adds to a creamy mouth-feel. Having experimented with this recipe several times, this does make a big difference. If using canned, just drain the chickpeas, place in a pot, cover with water and simmer for 30 minutes before adding to the recipe. When using dried, increase the cooking time by 30 – 40 minutes. For more on cooking the chickpeas, review our post here.
Type of Chorizo:
Clearly, this is going to be somewhat controversial to some people. This recipe calls for Mexican chorizo and not the traditional Spanish Chorizo. Before we get into the reasoning behind why let’s go over the differences between the two. Spanish Chorizo is a dried and cured pork sausage. Usually eaten as is, as a standalone tapas. It can also be an ingredient in Spanish recipes. On the other hand, the Mexican variety is a raw pork product and requires cooking. Both have similar ingredients and spices. After making the recipe several times, I feel the Mexican version is more substantial. When using the cured Spanish version, it becomes more a seasoning.
Currants
Currants are another variation in this recipe. We just love the little bit of tangy sweetness it adds to the recipe. It really rounds out the flavors beautifully. If currants aren’t available, a second option is golden raisins. Golden raisins are a more traditional ingredient. However, we do prefer the tang that currants add.
Chickpeas and Spinach Serving Suggestion
We skip the rice and go with a side of “pa amb tomàquet” or tomato bread for this dish. A good quality crusty bread. Thick sliced and (dry) pan-toasted until golden, generously drizzled with extra virgin olive oil. The bread is then rubbed with a ripe, raw tomato. Plum tomatoes work well for the tomato bread.
Chickpea with Spinach and Chorizo
Ingredients
- 1½ lbs chorizo Mexican-style, casing removed
- 2 yellow onions chopped
- 5 cloves garlic minced
- 1 fire roast red pepper cut into strips
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- ½ tsp cumin
- ¼ cup black currants dried
- 28 oz chickpeas canned
- 28 oz canned whole tomatoes roughly broken up
- 1 tsp sea salt
- 1 pinch black pepper to taste
- 2 cups chicken broth or vegetable broth
- 6 oz baby spinach leaves
Instructions
- Remove the chorizo from its casing and break into 1 – 1½ inch pieces. In a dutch oven add olive oil and saute chorizo until browned, remove the pieces with a slotted spoon to a paper towel lined plate. Reserve.
- Add the onion into the dutch over with the remaining grease from the chorizo. Saute until translucent, and add the garlic, red pepper saute for 1 more minute until garlic is fragrant. Add the tomato paste, smoked paprika, cumin, currants, andd chickpeas. Stir mixture together until chickpeas are well coated. Add the canned tomatoes, breaking up the tomatoes by hand and add approxiamtely half the juices remaining in the can. Add the broth and stir to mix. Bring mix up to a slow boil, reduce to a simmer and partially cover with lid over low heat
- Allow stew to cook for 45 minutes to 1 hour. Serve hot
