This quick and easy Spanish stew has been a favourite in our family for years. Serve with couscous and dunking bread fingers for little hands to enjoy.
- Soften an onion in olive oil then add chopped chorizo and cook until it starts to colour. Add in a can of chopped tomatoes and a can of chickpeas (drained) and bring to a simmer. Add just enough water to loosen the sauce and simmer for a few minutes, until the chorizo is cooked.
- Lightly season the fish and tuck it in amongst the chickpeas and sauce. Pop a lid on the pan and leave to cook for 7–10 minutes, until the fish is flaky and cooked through.
- Stir through a few handfuls of spinach and cook until wilted.
muka.family.blog 