Chickpea Stew with Spinach and Polidori Chorizo


Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds.  Whatever, we don’t judge.

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Chickpea Stew with Spinach and Polidori Chorizo

Food & Wine
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Prep Time 30 mins
Total Time 2 hrs 30 mins
Servings 8 people


  • 2 cups dried chickpeas soaked overnight and drained
  • 1/4 cup + 2Tbsp extra-virgin olive oil
  • 4 cloves garlic minced
  • 1 1/2 tsp rosemary finely chopped
  • 1 bay leaf
  • 28 oz Italian tomatoes chopped, 1 cup juice reserved
  • 1/2 lb chorizo soft cooked, sliced 1/4" thick
  • 1 lb spinach thick stems discarded
  • salt and ground pepper


  • 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 the chickpeas are tender, about 2 hours; add more water as necessary to maintain the level. Drain the chickpeas and 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 tomatoes and cook over moderately high heat until sizzling, about 4 minutes. Add the chorizo, the cooked chickpeas and their reserved cooking water and the tomato juice and bring to a simmer. Stir in half of the spinach and cook until wilted, then stir in the remaining spinach. Simmer over moderately low heat for 10 minutes, stirring occasionally. Season with salt and pepper.
    The stew can be refrigerated for up to 3 days. Reheat gently
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