Chickpea Stew with Spinach and Chorizo
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 Italian tomatoes, chopped, 1 cup juice reserved
- 1/2 pound soft cooked chorizo, sliced 1/4 inch thick
- 1 pound spinach, thick stems discarded
- Salt and freshly ground pepper
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