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Chickpea stew with chorizo and spinach
A comforting stew that you will make over and over again.
YIELDS
5
TO
6
Ingredients
- 2 cups dried chickpeas, soaked overnight and drained (or canned and drained)
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1 large onion, finely diced
- 1 1/2 teaspoons finely chopped rosemary
- 1 bay leaf
- One 28-ounce can diced tomatoes, 1 cup juice reserved
- 1/2 pound soft cooked chorizo, sliced 1/4 inch thick
- 1 pound spinach, thick stems discarded
- Salt and freshly ground pepper
Directions
- In a medium saucepan, cover the chickpeas with two inches of water and bring them to a boil. Reduce the heat to low and simmer until the chickpeas are tender, about two hours; add more water as necessary to maintain the level. Drain the chickpeas and reserve one cup of the cooking water.
- In a medium dutch oven or heavy bottom pot, heat the olive oil. Add the garlic, onion, rosemary, and bay leaf and cook over moderate heat until the onion is softened about seven minutes.
- Add the tomatoes and cook over moderately high heat until sizzling, about four minutes.
- Add the chorizo, the cooked chickpeas and their reserved cooking water, and the tomato juice, and bring to a simmer.
- Stir in half of the spinach and cook until wilted, then stir in the remaining spinach. Simmer over moderately low heat for 10 minutes, stirring occasionally.
- Season with salt and pepper. Serve and enjoy!
