Spanish-style Chickpeas, Courgettes & Corra Linn

Simple, satisfying and full of bold Mediterranean flavours, this one-pan dish makes the most of seasonal courgettes. Although inspired by Spanish cooking, we've chosen Corra Linn in place of a traditional Spanish cheese. This British sheep's milk cheese has a rich, savoury character with subtle caramel notes that pair beautifully with smoked paprika and sweet courgettes, while its firm texture makes it perfect for grating over warm dishes.

Serves: 4

Ingredients

• 2 tbsp extra virgin olive oil
• 100g cooking chorizo, diced (optional)
• 1 onion, finely diced
• 2 cloves garlic, finely sliced
• 2 medium courgettes, diced into bite-sized pieces
• 2 x 400g tins chickpeas, drained and rinsed
• 2 tsp smoked paprika
• ½ tsp ground cumin
• 100ml chicken stock
• 150g frozen spinach
• 75g Corra Linn, finely grated
• Small handful of flat-leaf parsley, roughly chopped
• Flaky sea salt
• Freshly ground black pepper

Method

1. If using chorizo, heat 1 tablespoon of olive oil in a large frying pan over a medium heat. Add the diced chorizo and cook for 4–5 minutes until crisp. Remove with a slotted spoon and set aside, leaving the richly flavoured oil in the pan.
2. Add the remaining olive oil if needed, then gently cook the onion for 5–6 minutes until softened. Stir in the garlic and cook for a further minute.
3. Add the smoked paprika and cumin, stirring for 30 seconds until fragrant.
4. Stir in the courgettes and cook for around 5 minutes until they begin to soften and take on a little colour.
5. Add the chickpeas and chicken stock, then simmer gently for 8–10 minutes until the stock has reduced slightly.
6. Stir through the frozen spinach and cook for a further 2–3 minutes until fully defrosted and heated through. Season to taste with flaky sea salt and freshly ground black pepper, then stir through half of the parsley.
7. Spoon into warm bowls and scatter over the crisp chorizo (if using). Finish with a generous grating of Corra Linn and the remaining parsley. Serve immediately with warm crusty bread.

Top Tip: If you're adding chorizo, cook it first and use the richly flavoured oil to soften the onions and courgettes. It infuses the whole dish with smoky paprika while keeping the chorizo crisp for scattering over at the end.