Spanish Chorizo Stew

By nlhartman

Ingredients

• 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

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.