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Garbanzos con acelga y chorizo
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Garbanzos con acelga y chorizo (chickpeas with silverbeet and chorizo)

Garbanzos con acelga (chickpeas with silverbeet) is a traditional Spanish stew. This recipe includes chorizo for extra taste and protein.
Course Main Course
Cuisine Latin American, Spanish
Keyword chickpeas, chorizo, gluten free, silverbeet, spinach, stew
Total Time 50 minutes
Servings 4

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 red onion finely chopped
  • 4 cloves garlic minced
  • 2 chorizo sausages sliced or chopped
  • 2 tbsp ají panca or tomato paste
  • 4 ripe tomatoes peeled, seeded and finely chopped
  • 1 tsp dried oregano
  • 1 can chickpeas rinsed and drained
  • 1 medium bunch silverbeet or rainbow chard chopped
  • 1 cup chicken stock
  • salt and pepper

To serve

  • 1 lemon
  • cooked rice or crusty bread

Instructions

  • Heat oil in a pan or pot on medium-low heat. Add onion and garlic and cook until soft (10-15 minutes).
  • Turn heat to medium, add chorizo and cook on all sides, stirring often.
  • Add ají panca (or tomato paste), tomatoes and oregano, cook for another 5 minutes.
  • Add chickpeas, silverbeet and stock. Season with salt and pepper. Cook until the silverbeet has wilted.
  • Serve with a squeeze of fresh lemon juice and rice or crusty bread.