- 1 tsp olive oil
- 400g tin chopped tomato
- 100g gluten and wheat free chorizo - chopped
- 1 red onion - sliced
- 1 clove garlic - crushed
- 1 tbsp tomato puree
- 100g baby spinach - chopped
- ½ tsp smoked paprika
- 410g tin chickpeas - drained and rinsed
- 1 gluten and wheat free chicken or vegetable stock cube
- 1 tsp sugar
In a non-stick pan, heat the oil and fry the onions, garlic, smoked paprika and chorizo for a few minutes.
In a medium saucepan, tip in the tomatoes and a can of water. Gently heat and then add the hot onion, garlic and chorizo. Crumble in the stock cube, add the drained chickpeas, tomato puree and sugar and stir well.
Cover and leave to bubble over a high heat for around 5-6 minutes. Add the spinach and let it just wilt.
Ladle into bowls and eat with some home-made garlic bread – recipe can be found under our ‘Starter’ section ‘Easy Garlic Bread’.