Chickpea Stew With Spinach And Chorizo
- 2 cups dried chickpeas, soaked overnight 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 chopped Italian tomatoes,
- 1 cup tomato juice
- 1/2 pound soft cooked chorizo, sliced 1/4 inch thick
- 1 pound spinach, thick stems discarded
- Salt and freshly ground pepper
- 1. In medium saucepan, cover chickpeas with 2 inches of water and bring to a boil. Reduce heat to low and simmer until chickpeas are tender, about 2 hours; add more water if chickpeas start to dry out. Drain the chickpeas and reserve 1 cup of cooking water.
- 2. In a Dutch oven, heat the olive oil; add garlic, onion, rosemary and bay leaf. Cook over moderate heat until the onion is softened, about 7 minutes. Add tomatoes and cook over moderately high heat until sizzling, about 4 minutes. Add the chorizo, the cooked chickpeas and reserved cooking water, and tomato juice; bring to a simmer. Stir in half of spinach and cook until wilted; stir in remaining spinach. Simmer over moderately low heat for 10 minutes, stirring occasionally. Season with salt and pepper.
dried chickpeas, extravirgin olive oil, garlic, onion, rosemary, bay leaf, italian tomatoes, tomato juice, chorizo, spinach, salt
Taken from www.epicurious.com/recipes/member/views/chickpea-stew-with-spinach-and-chorizo-50167023 (may not work)