3 tbsp Of olive oil
4 peppers of the strawberries, open, without the seeds and cut into pieces of 2 cm
1 red onion peeled and finely chopped
150 gr of Chorizo ​​for frying in large pieces
2 garlic cloves, peeled and finely chopped
1 1/2 tbsp of sherry vinegar
3 tbsp dry sherry
600 g of drained chickpeas (freshly cooked or packaged)
100 ml of chicken broth
70 g of clean spinach leaves
20 tiger prawns first, without head or vein
30 grm of parsley leaves
Sea salt and freshly ground black pepper


1.- Heat 2 tablespoons of olive oil in a large, wide skillet and add the peppers, red onion and chorizo. Saute a few minutes and add the garlic. Cook a few more minutes and then add the sherry and vinegar, and let reduce.
2.- Add the chickpeas, stir and cook a couple of minutes, and then add the chicken stock, leaving on medium heat for 10 minutes
3.- In another pan, fry the tiger prawns with a tablespoon of olive oil, about 30-45 seconds per side.
4.- Once done, add the chickpea stew along with the spinach. Let them sweat a little, sprinkle over the chopped parsley and serve

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