Chickpea Stew with Spinach and Polidori Chorizo
Chickpea Stew with Spinach and Polidori Chorizo is a hearty and flavorful dish that combines the spiciness of Polidori chorizo with the earthy taste of chickpeas and the freshness of spinach. This comforting stew is a perfect balance of savory and nutritious ingredients, making it a satisfying choice for a wholesome meal.
Made with:
Chorizo
Chorizo
30 minutes
2 hours
2 hours 30 minutes
Ingredients:
- 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
Directions:
- 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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