Chickpeas, chorizo picante & spinach

One of my favourite one-pan recipes. The only problem is that you need to find chorizo which can be used for cooking - buy fresh chorizo and not the dry-cured version. I buy my Spanish ingredients at Pacomer Traiteur, Gerard Doustraat 66 Amsterdam.

Other than finding the proper chorizo this dish is easy. Heat 3 tablespoons olive oil in a pan and fry one onion. Add a cubed carrot, quartered tomato, thyme and bay leaf. Simmer for a few minutes. Add two chopped garlic cloves , quarter teaspoon cinnamon, a teaspoon smoked paprika and 200 gram of sliced chorizo. Fry until the chorizo releases its oils. Add cooked chickpeas, a tablespoon of (sherry) vinegar. Simmer for a couple of minutes and add 400 grams of spinach. Stir until the spinach has merged into the stew and taste for salt and black pepper.