Spanish Chorizo and Chickpea Stew with Crusty Bread

Instructions

1. 1

   Slice the chorizo into half moons and cook in oil in a large skillet or pot for 4 minutes until it releases its red oil.

2. 2

   Add diced onion and bell pepper and cook 5 minutes. Stir in garlic and paprika for 1 minute.

3. 3

   Add tomatoes, drained chickpeas and broth. Simmer 12 minutes until thickened.

4. 4

   Stir in spinach until wilted. Season.

5. 5

   Serve in shallow bowls with crusty bread to mop up the sauce.