Chickpea Stew with Spinach and Chorizo

so… since i’m camera-less these days (except for an el cheapo Canon that i got for $49 and that doesn’t do a good job most days 🙁 ) these recipes will have to be picture-less. but i need to document… for days when i’m out of ideas.

Chickpea Stew with Spinach and Chorizo

2 cups dried chickpeas, soaked overnight, drained, boiled/simmered ’til tender (can use Julia Child’s method of boiling the night before, turning off and letting sit all night, to save time)

extra virgin olive oil for sauteeing
handful of garlic cloves, minced
1 large onion, chopped finely
couple sprigs of rosemary, minced
1 bay leaf
1 28-ounce can tomatoes (if using whole, chop; or use diced — I like Muir Glen’s fire roasted)
1/2 pound soft chorizo or any sausage (i often use Aidell’s, but if I want more Spanish flavors i use my favorite Palacios), cut into 1/4 inch slices or broken up into pieces
1 pound spinach, prepped and de-stemmed
salt and freshly ground pepper

Heat olive oil and garlic in large pot (enameled cast iron works really well here!) over medium heat. Add onion, rosemary, and bay leaf and saute until onion is limp. Add tomatoes, cook 5 minutes, stirring now and then. Add chorizo, cooked chickpeas plus 1 cup of chickpea-cooking-water. Stir and bring to boil. Simmer 5 minutes, or 15 if using uncooked sausage. Add spinach, stir and cook 5 more minutes. Season with salt and freshly ground pepper, cook 5 more minutes and serve immediately.

Great for a fall day!

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