Chickpea Stew With Spinach And Chorizo - cooking recipe

Ingredients

2 cups dried chickpeas, soaked overnight and drained
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 large onion, finely diced
1 1/2 teaspoons finely chopped rosemary
1 bay leaf
One 28-ounce can chopped Italian tomatoes,
1 cup tomato juice
1/2 pound soft cooked chorizo, sliced 1/4 inch thick
1 pound spinach, thick stems discarded
Salt and freshly ground pepper

Preparation

1. In medium saucepan, cover chickpeas with 2 inches of water and bring to a boil. Reduce heat to low and simmer until chickpeas are tender, about 2 hours; add more water if chickpeas start to dry out. Drain the chickpeas and reserve 1 cup of cooking water.

2. In a Dutch oven, heat the olive oil; add garlic, onion, rosemary and bay leaf. Cook over moderate heat until the onion is softened, about 7 minutes. Add tomatoes and cook over moderately high heat until sizzling, about 4 minutes. Add the chorizo, the cooked chickpeas and reserved cooking water, and tomato juice; bring to a simmer. Stir in half of spinach and cook until wilted; stir in remaining spinach. Simmer over moderately low heat for 10 minutes, stirring occasionally. Season with salt and pepper.