for 4 person

Stock

150 g	baby spinach
5 dl	vegetable bouillon

Stew

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, finely chopped
150 g	chorizo, cut into cubes
200 g	celery, cut in slices of 5 mm
200 g	courgettes, cut into cubes
1 tin	chickpeas (approx. 280 g), rinsed, drained
	salt and pepper to taste
2	tomatoes, cut into cubes
4 tbsp	tahini (sesame paste)
50 g	baby spinach

How it's done

Stock

Place the spinach and stock in the blender, puree.

Stew

Heat the oil in a pan. Sauté the onion, garlic and chorizo. Add the celery and courgettes, cook for approx. 1 min. Add the chickpeas with the spinach & stock, bring to the boil, season. Mix in the tomatoes, tahini and spinach, heat through, serve.

Show complete recipe