Spanish(ish) style stew

My first disclaimer on this recipe is that it isn't authentically Spanish in any way at all, I've just tried to recreate the elements that I've had in various delicious Spanish stews, hence the name Spanish(ish) stew.  Spanish readers, please excuse me for taking liberties with your cuisine!

This stew is nice and easy for a work-day evening.  It uses only one pan and the main work involves chopping, so it isn't too taxing. You can let it bubble away on the hob or in the oven and relax!

Ingredients are:
olive oil for frying
1large onion, chopped
2 cloves of garlic, crushed
250g chorizo, chopped roughly
400g chopped tomatoes
2 leeks, chopped
1 can butter beans
1 can of either black eye beans, borlotti beans or chick peas
2 leeks, chopped
dried, crushed chillies, to taste
1 teaspoon of parsley
1teaspoon of mixed spices

Take your onion, garlic and chorizo and sweat in the olive oil until the chorizo begins to release its colour (and more importantly, flavour) into the mixture.

 

Then, add the rest of the ingredients plus a further 250ml of water (or stock, if you prefer), bring to the boil and cover.

Simmer for at least 30 minutes (you could definitely bung this in the oven rather than cook it on the hob.  It seems to improve the more it's cooked, as long as you make sure there is plenty of liquid!)

Anyway, that's all there is to it...told you it was easy!  I served with a freshly baked ciabatta. It would go really well with couscous or rice, too.