375 g (12 oz) skinless monkfish fillet, cut into bite-sized pieces
200 g (7 oz) baby spinach leaves
salt and pepper
Heat the oil in a large saucepan. Add the chorizo and cook for about 2 minutes until starting to brown, then add the garlic and cook for 1 minute. Stir in the tomato purée and the wine and cook until nearly boiled away. Add the tomatoes and chickpeas and leave to simmer for 10 minutes, topping up with water if necessary.
Add the monkfish to the pan and cook for 5 minutes, or until just cooked through. Gently stir in the spinach and season, then serve.