Chickpea Stew with Spinach and Chorizo
Chickpea Stew with Spinach and Chorizo might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 423 calories, 20g of protein, and 21g of fat per serving. This recipe serves 8. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes. Head to the store and pick up salt and pepper, canned tomatoes, chorizo, and a few other things to make it today.
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.
In a medium, enameled cast-iron casserole, heat the olive oil.
Add the garlic, onion, rosemary and bay leaf and cook over moderate heat until the onion is softened, about 7 minutes.
Add the tomatoes and cook over moderately high heat until sizzling, about 4 minutes.
Add the chorizo, the cooked chickpeas and their reserved cooking water and the tomato juice and bring to a simmer. Stir in half of the spinach and cook until wilted, then stir in the remaining spinach. Simmer over moderately low heat for 10 minutes, stirring occasionally. Season with salt and pepper.