Pollack chorizo and chickpea stew
Ingredients
- 150g/5½oz dried chickpeas
- 4 tbsp rock salt
- 1 pinch saffron
- 1 x 700g/1lb 9oz pollack fillet, skinned and pin boned
- 4 tbsp olive oil
- 2 onions, finely chopped
- 2 garlic cloves, grated
- 2 red chillies, chopped
- 4 cooking chorizos
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 bay leaves
- 1 cinnamon stick
- 200ml/7fl oz chicken stock
- 1 x 400g/14oz tin chopped tomatoes
- salt and black pepper, to taste
- 200g/7oz spinach leaves
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