GARBANZOS & CHORIZO WITH SPINACH

GARBANZOS & CHORIZO WITH SPINACH image

Yield 4

Number Of Ingredients 14

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Â½ Tablespoon olive oil
2 links of Spanish chorizo, chopped
1 large onion, chopped
2 cloves garlic, minced
Â¼ teaspoon red pepper flakes
1 teaspoon smoked Spanish paprika
2 Tablespoons tomato paste
1 pound Yukon gold potatoes, cut into Â½-inch chunks
2 bay leaves
1Â½ cups low-sodium chicken stock
2 14-ounce cans no salt added garbanzo beans, drained
kosher salt, to taste
freshly ground black pepper, to taste
8 cups baby spinach

Steps:

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. 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. 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.