Chickpea, chorizo and spinach stew

Stir in the chopped carrots, celery, fresh thyme, and bay leaves. Season with salt and pepper, then cook for 2-3 minutes, stirring occasionally.

Ingredients

240 mL of Root Vegetables (Carrots, Celery Root, Parsley Root)

120 mL of Celery

5 mL of Fresh Thyme

2 pieces of Bay Leaf

Equipment

Non-Stick Skillet

Add the minced garlic, chorizo, cinnamon, and smoked paprika. Sauté until the vegetables are tender and the chorizo has released its oils and become slightly crisp.

Ingredients

15 mL of Vegetable Oil

5 mL of Root Vegetables (Carrots, Celery Root, Parsley Root)

3 cloves of Minced Garlic

150 g of Chorizo

2½ mL of Cinnamon

5 mL of Smoked Paprika

Equipment

Non-Stick Skillet

Stir in the chickpeas, vinegar, and water. Bring the mixture to a gentle simmer for 1-2 minutes until the chickpeas are heated through.

Ingredients

400 g of Chickpeas

15 mL of Vinegar

240 mL of Water

Equipment

Non-Stick Skillet

Fold in the baby spinach and cook just until wilted. Remove from heat, adjust seasoning to taste, and serve warm with crusty bread.

Ingredients

475 mL of Baby Spinach

4 slices of Crusty Bread

Equipment

Non-Stick Skillet