Spanish Chorizo Stew
- 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 goodhousekeeping.com
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.