Chorizo chickpea and spinach

Ingredients

1 large dried hot chorizo, sliced lengthways then cut on the diagonal in 1cm pieces

1 400gm tin chickpeas, drained and rinsed

3 large handfuls of baby spinach

Sherry vinegar

Olive oil

Method

In a large frying pan over medium heat cook the chorizo until the outside is beginning to colour.  I actually turn the slices over using tongs to ensure that they are evenly cooked but you probably don’t need to be so fussy.  Reduce heat to medium low and add chickpeas.  When the chickpeas have warmed through, turn the heat off add the baby spinach and a good splash of sherry vinegar.  Toss through and remove from pan when spinach is just starting to wilt.  Drizzle with olive oil if you like.

If you want to extend this dish a bit, you can add pieces of scored calamari.  Cook them in the pan after removing the chorizo.  A sprinkle of Spanish smoked paprika works well too.