Serves 4-6

1 tbsp olive oil
125g (5oz) chorizo, diced
1 onion, peeled and finely chopped
2 celery stalks, finely chopped
2 cloves of garlic, peeled and crushed or grated
1 x 400g tin of chickpeas, undrained
2 x 400g tins of chopped tomatoes (or 8 fresh ripe tomatoes, peeled and chopped)
1 litre (13/4pints) chicken stock
Salt and freshly ground black pepper
250g (9oz) spinach, destalked and finely chopped, or baby spinach leaves left whole

1 Place the olive oil in a large saucepan on the heat and add the diced chorizo. Cook for 1-2 minutes until the chorizo releases its oils, then add the chopped onion, celery and garlic. Cook on a gentle heat with the lid on until the onion is completely cooked, about 10 minutes, then remove the lid and turn up the heat and cook for a minute to slightly brown the onion.

2 Add the chickpeas and their liquid, chopped tomatoes and the stock.

Season with salt and pepper and bring up to the boil. Simmer for about 20 minutes until the tomatoes are soft and the chickpeas have absorbed all the flavours. Taste for seasoning, adding more salt and pepper if necessary.

3 While the mixture is still simmering, add the spinach and cook for 1 minute, until the spinach is soft. Serve in big, warm bowls.