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Spanish Chorizo Stew


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  • 4 oz. Spanish chorizo, thinly sliced into half-moons
  • 2 large carrots, chopped
  • 1 medium onion, finely chopped
  • 1 T. olive oil
  • 1 can(15 oz.) chickpeas, undrained
  • 2 c. chicken broth
  • 1 28 oz. can crushed tomatoes
  • 12 oz. spinach, torn


Preparation time 30mins
Cooking time 30mins
Adapted from


Step 1

In 8 quart saucepan, cook chorizo, carrots and onion in oil for 5 minutes or til onion begins to soften.
Add chickpeas and chicken broth.
Heat to simmering on high; simmer 10 minutes, stirring occasionally.
Stir in tomatoes and spinach.
Simmer 5 minutes, stirring.
Serve with crusty bread.


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