Spiced fish stew

OK guys! Gotta write this one down before I forget how I did it! (Yes, this happens sometimes. Most of the time I write a recipe down before cooking or during cooking, but I didn't know what to expect from this one, so I just tossed some things together and it actually turned out nice).

Ingredients (4-5p):

• 650 gram fish • 1 onion • 4 garlic cloves • 2 chilli peppers • 200 gram chorizo sausage • 200 gram spinach • 1 can chickpeas • 2 cans chopped tomatoes • 2 tsp dried oregano • 1 tsp cumin powder • 2 cinnamon sticks • 2 tsp salt • 1 tsp sugar • splash of red wine • 1 tbsp lemon juice •

1. Start with chopping your onions, garlic and chilli peppers. I just used a kitchen machine. Slice your chorizo into thick slices and your fish into large chunks.

2. Heat up a large pan and throw in the chorizo. You don't need oil, the oil from the chorizo is perfect to fry the rest of the ingredients.

3. Add the onion, garlic and chilli into the pan with the chorizo and fry for a few minutes. Add the oregano, cumin and cinnamon stick and fry for a minute.

4. Add the wine and the chickpeas and stir well. Once the alcohol in evaporated, add both cans of tomatoes and half a can of water. Add the lemon juice, salt and sugar and give it a taste. It should be a little too salty (just the slightest bit). This will fix itself once you add the spinach and fish.

5. Stir in the fresh spinach and simmer until it's all cooked. Now it's time to put the fish in. Some chunks can be pushed right into the sauce and some right on top. Close the lid and simmer until the fish is cooked.

Serve with rice (I cooked mine in vegetable broth) or with a nice piece of bread.

Enjoy!