Garbanzos And Chorizo With Spinach

• 1/2tablespoon olive oil
• 2tinks of Spanish chorizo, chopped
• 1targe onion, chopped
• 2tloves garlic, minced
• 1/4teaspoon red pepper flakes
• 1teaspoon smoked Spanish paprika
• 2tablespoons tomato paste
• 1tound Yukon gold potatoes, cut into 1/2-inch chunks
• 2tay leaves
• 11/2tups low-sodium chicken stock
• 2t4-ounce cans no salt added garbanzo beans, drained
• kosher salt, to taste
• freshly ground black pepper, to taste
• 8tups baby spinach

1. Heat the oil on medium in a large pot or saucepan. Add the chorizo and saute until lightly browned, about 5 minutes. Remove from the pan and set aside.
2. Add the onion, garlic, red pepper flakes and paprika to the pan and cook until the onion begins to brown, about 5 minutes. Stir in the tomato paste and cook for another few minutes until it evenly coats the onions and garlic. Add the potatoes, bay leaves and stock and simmer everything until the potatoes are just tender, about 10 minutes.
3. Add the garbanzo beans and cook for another 5 minutes. Season with salt and pepper. At the last moment, remove the bay leaves, stir in the reserved chorizo and the spinach and cook until the spinach wilts.

olive oil, spanish chorizo, onion, garlic, red pepper, paprika, tomato paste, gold potatoes, bay leaves, chicken, salt, kosher salt, freshly ground black pepper, baby spinach

Taken from www.epicurious.com/recipes/member/views/garbanzos-and-chorizo-with-spinach-50180650 (may not work)