Chickpeas are a good source of protein and vitamin E for healthy skin, while spinach is packed full of beneficial vitamins and minerals.

PREPARATION TIME: 10 MINUTES COOKING TIME: 20 MINUTES SERVES 4

1tbsp olive oil

1  onion, peeled and chopped

2 garlic cloves, peeled and chopped 400g (14oz) uncooked chorizo sausage, skinned and sliced into 1cm p/jin) rounds 2 x 410g cans organic chickpeas, drained 1 x 230g can chopped tomatoes

150ml (’Apt) red wine

1 x 500g bag baby spinach, washed

Heat the olive oil in a large saucepan and fry the onion and garlic for 5 minutes until golden. Add the sliced chorizo and fry for about 5 minutes until just turning brown.

Add the chickpeas, tomatoes and red wine and bring to the boil, cooking for 10 minutes until the sauce is thick and slightly reduced. Add the spinach and stir until the leaves have wilted.

Season with salt and freshly ground black pepper, and divide up between four warmed bowls to serve. Per serving: 549cals, 31g fat, 10g saturated fat, 35g carbohydrate