Chickpea and Garlic Prawn Estofado

1. Drain and rinse the chickpeas. Finely slice the garlic. Roughly chop the parsley.

2. Heat 1 tbsp olive oil in a large pan over medium-high heat. Add the chorizo or pancetta (if using) and fry 2 mins. Add garlic and smoked paprika, stir 1 min.

3. Add tinned tomatoes and tomato puree. Fill the empty tin halfway with water and add. Add stock pot and chickpeas. Simmer 8–10 mins until slightly thickened.

4. Season with salt, pepper and a pinch of cayenne. Add the prawns and spinach, stir through for 2–3 mins until prawns are pink and spinach wilted.

5. Serve with ciabatta for dipping, scattered with fresh parsley.