Drinks advice · Wine and food

Chorizo and chickpea stew with Principe de Viana Garnacha

A stew of chorizo, chickpeas, peppers and spinach that is ready in three quarters of an hour. Garnacha is the grape that sits on the table next to this kind of food in northern Spain.

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Bottle of Principe de Viana Garnacha, wine

From the shelf

The bottle

Principe de Viana Garnacha comes from Spain and is made from garnacha. The wine is 14% ABV and the bottle holds 75 centilitres. The colour is ruby red, with red fruit, black cherry, black pepper and vanilla on the nose. The structure is fine with soft tannin.

Principe de Viana Garnacha

The combination

Why this works together

Chorizo brings three things: fat, salt and smoked paprika. The fat needs tannin, and garnacha supplies it without turning austere. Soft tannin is enough here, because the chickpeas and the spinach do not make the dish heavier than it already is. The peppery note of the grape runs parallel to the pimentón in the sausage, and the red fruit lays a sweeter layer under the salt. Salt, incidentally, is the reason this wine tastes rounder here than from the glass alone: salt dampens the perception of bitterness.

At the table

The dish

  • Before 4 people
  • Ready in 45 minutes
  • Type main course

What you need

  • 300 grams chorizo
  • 800 grams tinned chickpeas
  • 2 red bell peppers
  • 2 onions
  • 4 cloves of garlic
  • 400 grams canned diced tomatoes
  • 300 milliliters of chicken stock
  • 200 grams fresh spinach
  • 3 tablespoons of olive oil
  • 1 teaspoon smoked paprika powder
  • 1 bay leaf
  • 1 tablespoon red wine vinegar
  • salt and freshly ground black pepper

How to make it

  1. Cut the chorizo into slices of half a centimetre, the peppers into strips and the onions into half rings. Cut the garlic into slices.
  2. Fry the chorizo in a wide pan without oil over medium heat until the slices colour and a layer of red fat collects in the pan. Lift them out.
  3. Add the olive oil to the fat left behind and sweat the onion and the pepper soft in it over ten minutes. Add the garlic and fry for another minute.
  4. Stir in the smoked paprika and let it fry along for half a minute. Do this with the pan off the heat, because paprika burns quickly and then turns bitter.
  5. Add the diced tomatoes, the stock and the bay leaf and bring everything to the boil.
  6. Rinse the chickpeas, drain them and add them together with the chorizo. Let it all simmer gently for twenty minutes until the sauce has thickened.
  7. Stir in the spinach in two batches and let it wilt in two minutes.
  8. Fish out the bay leaf, stir in the red wine vinegar and season with salt and pepper. Serve with bread.

In the glass

Serving

Serve the wine at 16 degrees in a generous red wine glass. Opening it half an hour in advance is enough. Above 18 degrees the alcohol at 14 percent ABV starts to dominate and you lose the red fruit.

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