Chickpea Stew with Spinach and Chorizo

Ingredients

  • 1 pound(s) spinach
  • 1 large onion
  • 1 bay leaf
  • 1 28-ounce can Italian tomatoes
  • Salt and freshly ground pepper
  • 2 cup(s) dried chickpeas
  • 0.25 cup(s) plus 2 tablespoons extra-virgin olive oil
  • + 3 more ingredients
    • 1.5 teaspoon(s) finely chopped rosemary
    • 4 clove(s) garlic
    • 0.5 pound(s) soft cooked chorizo

1. In a medium saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Reduce the heat to low and simmer until the chickpeas are tender, about 2 hours; add more water as necessary to maintain the level. Drain the chickpeas and reserve 1 cup of the cooking water. 2. In a medium, ...

View full recipe at Food & Wine

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