Spanish Stew with Chicken and Chorizo

This has had rave reviews everytime I've cooked it. It's light, tasty and satifying and the chorizo gives it a lovely smokey flavour. This recipe serves 4 but could do 6-8 as a starter.

FOR THE STEW
* 2 tablespoons of Olive Oil
* 1 Red Onion (finely diced)
* 4 Red Peppers (deseeded and chopped into squares)
* 160g fairly soft Chorizo (sliced)
* 2 Garlic Cloves
* 2 tablespoons of Sherry Vinegar (Cider Vinegar will do if you don't have it)
* 3 tablespoons of Sherry
* 1 teaspoon of Sweet Smoked Praprika
* 600g of tinned Chickpeas (drained)
* 100ml of Chicken Stock (fresh or made from cubes)
* 1 bag of Spinach Leaves (approx 100g)
FOR THE CHICKEN
* 12 Chicken Tenderloins or 4 Breasts (halved to create thin escalopes)
* A little olive oil and lime juice to marinate the Chicken in (ideally do this at least 30mins before cooking)
GARNISH
* Handful of chopped Basil leaves
* 1 Tomato diced
* Freshly ground Black Pepper

- Heat the oil in a large fry pan or wok, then add the Peppers, Chorizo and Onion and cook for a few minutes till coated in oil and fragrant, then add the Garlic and Praprika and stir through.
- Cook for about 2 more minutes then add the Sherry and Vinegar, let the stew bubble and reduce slightly (about 5 mins).
- Add the Chickpeas and Chicken Stock and bring to the boil, then reduce and cook for a further 10 mins.
- While the stew is cooking BBQ or pan fry your Chicken till cooked.
- Stir the Spinach through the stew till wilted - you are now ready to serve.
- Serve in shallow bowls with a generous ladle of the stew on the bottom, the Chicken artfully arranged on top and garnish with a sprinkling of Basil and Tomato and freshly ground Black Pepper.
Delicious!!
NOTE: It is really easy to increase quantities for this dish just stick to these rules; 1 red pepper per/person, 40g Chorizo p/p, 150g Chickpeas p/p and 1 breast or 3 tenderloins of Chicken p/p.