Smoky Spanish Chickpea and Chorizo Stew

1

Heat the olive oil in a large pot or dutch oven over medium heat.

2

Add the sliced chorizo and cook for 4-5 minutes until browned and the paprika-infused oils have released.

3

Add the diced onion to the pot and cook in the chorizo oil for about 5 minutes until softened and translucent.

4

Stir in the minced garlic, smoked paprika, and cumin, cooking for another minute until fragrant.

5

Pour in the diced tomatoes (with their juices), chicken broth, and rinsed chickpeas. Stir to combine.

6

Bring the mixture to a simmer, then reduce heat to low and let it cook for 15 minutes to allow the flavors to meld.

7

Stir in the fresh baby spinach and cook for 2-3 minutes until just wilted.

8

Taste and season with salt and pepper as needed before serving hot.

Ingredients