Chorizo chickpea summer stew
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves crushed
- 2 thyme sprigs
- 1 tbsp smoked paprika
- 200g chorizo ring, sliced into thin coins
- 1 tbsp sherry vinegar
- 600g cherry tomatoes halved
- 450g jar roasted red peppers drained and cut into large strips
- 100g spinach
- 2 x 400g cans chickpeas drained
- drizzle of extra virgin olive oil and crusty bread, to serve
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