Easiest Way to Make Yummy Garbanzos and Chorizo with spinach

Garbanzos and Chorizo with spinach. When it's hot, add chickpeas and sprinkle with salt and pepper. In a medium, enameled cast-iron casserole, heat the olive oil. Heat the oil on medium in a large pot or saucepan.

At the last moment, remove the bay leaves, stir in the reserved chorizo and the spinach, and cook until the spinach. Drain the excess oil, then stir in the spices. Pour in the tomatoes, lemon juice, chickpeas and seasoning. You can cook Garbanzos and Chorizo with spinach using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Garbanzos and Chorizo with spinach

1. Prepare 1/2 tbsp of olive oil.
2. Prepare 2 of chorizo links.
3. Prepare 1 large of onion.
4. You need 2 of garlic cloves minced.
5. You need 1/4 tsp of red pepper flakes.
6. Prepare 1 tsp of paprika. (preferrably pimentón).
7. You need 1 tbsp of tomato paste.
8. You need 1 lb of yukon gold potatoes cut into 1/2 in. chunks.
9. Prepare 2 of bay leaves.
10. It's 1 1/2 cup of low sodium chicken stock or water.
11. It's 2 can of 14oz no salt garbanzo beans. drained. salt and pepper to taste.
12. It's 8 cup of baby spinach.

Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and fennel salad and some crusty bread for a full meal. Season with salt and black pepper to taste.

Garbanzos and Chorizo with spinach instructions

1. heat oil in med sauce pan or large pot.
2. add chorizo and sauté until lightly browned, approx 5min.
3. remove from pan and set aside.
4. add onion, red pepper flakes, and paprika to pan and cook until onion begins to brown, about 5 min.
5. stirn in tomato paste and cook another few minutes until it evenly coats the onion and garlic..
6. add potatoes, bay leaves, and stock (water) and simmer everything until the potatoes are just tender. about 10min.

Just before you're ready to serve, remove the bay leaves, stir in the reserved chorizo and the spinach and cook until the spinach wilts. Put a medium pan on the heat and tip in the tomatoes followed by a canful of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces and shred the cabbage. Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. When it's hot, add chickpeas and sprinkle with salt and pepper.