A spinach and chickpea salad and a chickpea and chorizo fideuà made with toasted angel-hair pasta
In a small bowl, mix the chopped red onion with the vinegar, sugar and garlic, then set aside. Put the currants in a second small bowl, pour over boiling water just to cover, then leave to rehydrate and plump up.
Heat two tablespoons of the olive oil in a large pan, tip in the spinach, season and stir to coat. Keep stirring for a couple of minutes, until the spinach wilts, then tip into a colander and leave to drain and cool. Once cool enough to handle, squeeze out any excess moisture, then roughly chop the leaves.
Put half the chickpeas in a food processor and pulse briefly, just so they’re roughly chopped . Drain the currants, tip them into a large bowl, then add the onion mixture, the spinach, both the chopped chickpeas and the remaining whole ones, and the almonds. Season generously with salt, pepper and cayenne, then gently fold everything together. Drizzle over the remaining olive oil and serve.Photograph: Yuki Sugiura/The Guardian. Food styling: Hanna Miller, Prop styling: Louie Waller.
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