Chorizo And Chickpea Stew

• 2 tbsp olive oil
• 2 links chorizo, sliced
• 2 None Spanish onions, thinly sliced
• 1 tbsp brown sugar
• 2 tsp cumin seeds
• 1 tsp ground coriander
• 1 cup chicken stock
• 1/2 cup raisins
• 1 (28 oz) can crushed tomatoes
• 1 (28 oz) can chickpeas, drained, rinsed
• 2 oz baby spinach

1. Preheat oven to 400u0b0F.
2. Heat 1 tbsp oil in a large Dutch oven over high heat. Cook chorizo until browned. Remove from pan. Reduce heat to medium and add remaining oil. Cook onions and sugar, stirring occasionally, for 15 mins, or until onions are lightly caramelized. Add spices and cook, stirring, for 1 min.
3. Return chorizo to pan along with stock, raisins, tomatoes and chickpeas. Bring to a boil then cover and bake for 40 mins. Stir in spinach. Season.

olive oil, links chorizo, onions, brown sugar, cumin seeds, ground coriander, chicken stock, raisins, tomatoes, chickpeas, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/33402 (may not work)