Chickpea Stew With Spinach And Chorizo - cooking recipe

Ingredients

2 cups dried garbanzo beans, soaked overnight and drained
6 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 large onion, finely diced
1 1/2 teaspoons minced rosemary
1 bay leaf
28 ounces Italian tomatoes, chopped, 1 cup juices reserved
1/2 lb soft cooked chorizo sausage, sliced 1/4 thick
1 lb spinach, thick stems discarded

Preparation

In a medium saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Reduce the heat to low and simmer until tender, about 2 hours; add more water as necessary to maintain the level. Drain; reserve 1 cup of the cooking water.
In a medium enameled cast-iron casserole, heat the olive oil. Add the garlic, onion, rosemary and bay leaf and cook over moderate heat until the onion is softened, about 7 minutes. Add the chopped tomatoes and cook over moderately high heat until sizzling, about 4 minutes.
Add the sliced chorizo, the cooked chickpeas and their reserved cup of cooking water and the cup of reserved tomato juices and bring the chickpea to a simmer. Stir in half of the spinach and cook until it is wilted, then stir in the remaining half of the spinach. Simmer the chickpea stew over moderately low heat for 10 minutes, stirring occasionally.