Garbanzos (chickpeas) With Chorizo And Spinach

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/2 tablespoon olive oil
• 2 links chorizo sausage or 2 links turkey chorizo, chopped
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon smoked paprika
• 2 bay leaves
• 2 tablespoons tomato paste
• 1 lb yukon gold potato, cut into 1/2-inch chunks
• 1 1/2 cups low sodium chicken broth
• 1/2 cup water
• salt, to taste
• fresh ground black pepper, to taste
• 2 (14 ounce) cans garbanzo beans, drained and rinsed
• 8 cups baby spinach, fresh

Recipe

• 1 heat the oil in a large pot or saucepan over medium heat. add the chorizo and saute until the meat is lightly browned. take the meat out and reserve it on a plate.
• 2 add the onion, garlic, red pepper flakes, paprika, and bay leaves to the pan and cook until the onion begins to brown, about 5 minutes.
• 3 stir in the tomato paste and cook for another few minutes, until it evenly coats the onions and garlic.
• 4 add the potatoes, broth, and water, and simmer the vegetables until the potatoes are just tender. this might take up to 30 minutes, depending on how large your chunks are.
• 5 add the garbanzos and cook for another 5 minutes. season with salt and black pepper to taste.
• 6 just before you're ready to serve, remove the bay leaves, stir in the reserved chorizo and the spinach and cook until the spinach wilts.