Chickpea and chorizo stew. All you need to buy fresh is the spinach.
For two generous servings:
Cooking chorizo
Medium onion, finely chopped
2 cloves garlic, crushed
Can of chick peas rinsed and drained
Can of chopped tomatoes
bay leaves, dried herbs, seasonings
Bag of spinach, baby leaf if possible
Parmesan
Slice cooking chorizo into thick slices (thickness of a pound coin) do whatever you think looks reasonable for two people.
Fry gently in a large casserole dish on the hob til browning on both sides. Be careful - it burns very easily. Remove from casserole and set aside. Gently fry onion in the chorizo-y oil until going transparent add garlic and fry for a few minutes more.
Add tomatoes, chick peas, chorizo, 2-3 bayleaves, a tsp sugar, black pepper and dried herbs like oregano or basil. Add a cupful of white wine or vegetable stock.
Put lid on pan and cook v gently for about 45 minutes.
Wash spinach. While still wet put spinach on top of stew and return lid to pan. Serve it up as soon as spinach wilted, while still bright green.
Serve on rice, topped with parmesan. Or cook potatoes in with the stew for extra carbs if you are greedy like me.