Portuguese Chickpea Bowl with Chouriço and Greens

• 480 g Canned chickpeas, drained weight
• 160 g Chorizo sausage
• 1 medium Yellow onion
• 2 cloves Garlic
• 2 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 120 g Spinach
• 1 medium Lemon
• ½ tsp Fine sea salt
• ¼ tsp Black pepper

1. Drain and rinse the chickpeas in a colander, then leave to drain well. Slice the chorizo into bite-size pieces, thinly slice the onion, and finely chop the garlic. Halve the lemon and juice it.
2. Heat 1 tbsp of the olive oil in a large frying pan over a medium heat. Add the chorizo and cook for 4 to 5 minutes, stirring, until it releases its oils and starts to brown. Scoop the chorizo onto a plate, leaving the flavoured oil in the pan.
3. Add the onion to the pan with a pinch of the fine sea salt and cook for 6 to 8 minutes until soft and lightly golden. Stir in the garlic and smoked paprika and cook for 30 seconds until fragrant. If the pan looks dry, add a splash of water to stop the paprika catching.
4. Tip in the chickpeas and toss well to coat, then cook for 4 to 5 minutes until hot through. Return the chorizo to the pan and stir to combine. Season with the remaining fine sea salt and the black pepper.
5. Add the spinach in handfuls and cook for 1 to 2 minutes until just wilted. Take off the heat and stir through the lemon juice and the remaining 1 tbsp olive oil. Divide between two bowls and serve warm.

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