Garbanzos & Chorizo with Spinach

Photo by Gevorg G.
Adapted from keyingredient.com

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

4

servings

Adapted from keyingredient.com

Ingredients

  • 1/2

    Tablespoon olive oil

  • 2

    links of Spanish chorizo, chopped

  • 1

    large onion, chopped

  • 2

    cloves garlic, minced

  • 1/4

    teaspoon red pepper flakes

  • 1

    teaspoon smoked Spanish paprika

  • 2

    Tablespoons tomato paste

  • 1

    pound Yukon gold potatoes, cut into 1/2-inch chunks

  • 2

    bay leaves

  • 1 1/2

    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

Directions

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.

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