Chorizo, spinach and chickpea saute

  • Preparation Time5 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
30ml olive oil, divided
250g Mexican chorizo, casing removed
600g tinned chickpeas, drained and rinsed
1/4 onion, sliced
150g diced button mushrooms
75g marinated artichoke hearts
2 tsp minced garlic
1kg fresh baby spinach
60ml chicken stock
Salt and freshly ground black pepper
2 tbsp freshly grated Parmesan cheese
1) Put 15ml of the olive oil in a saute pan, add the chorizo, breaking apart as it cooks. When cooked through, remove and drain on paper towels. Add drained chickpeas directly to the pan and saute until lightly browned, approximately 5 minutes. Remove from the pan and set aside.

2) Using the same pan, add another 15ml of olive oil and saute the onions, mushrooms and artichoke hearts until the onions are translucent. Add the garlic; when just starting to gain colour, add the spinach and chicken stock. Cover and allow to wilt on a medium-low flame.

3) Add in the chorizo and chickpeas, season to taste with salt and pepper. Garnish with Parmesan and serve.

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