There’s a little Spanish deli around the corner from my office which serves the best lunchtime treat: a cup of chickpea and chorizo stew.

Brindisa also sells salad boxes, sandwiches and meats, but it’s the stew that really marks this place out. I’ve tried to replicate it myself, with limited success. Nigel Slater’s recipe in The Observer looks pretty good but I made the error of not leaving it to cook for long enough and using tinned over soaked chickpeas. Take note.

There are more Spanish recipes in 1080 Recipes, which includes contributions from Brindisa’s head chef. I’ve been meaning to buy a copy.