Prep 20 mins
Cook 45 mins
This is a healthy, filling dish that's simple to make. I found this recipe in the back of the 2012 edition of Eat This, Not That! by David Zinczenko and Matt Goulding, and I made a few slight alterations of my own. A note from the authors about chorizo: There are two types: Mexican and Spanish. Mexican is spicy, lashed with ground chili. Spanish is cured, and derives most of its flavor (and color) from smoked paprika. Either will work in this recipe, but Spanish chorizo will work best. I served this with whole wheat biscuits.
- 1⁄2 tablespoon olive oil
- 2 links chorizo sausage or 2 links turkey chorizo, chopped
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1⁄4 teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 lb yukon gold potato, cut into 1/2-inch chunks
- 1 1⁄2 cups low sodium chicken broth
- 1⁄2 cup water
- salt, to taste
- fresh ground black pepper, to taste
- 2 (14 ounce) cans garbanzo beans, drained and rinsed
- 8 cups Baby Spinach, fresh
- Heat the oil in a large pot or saucepan over medium heat. Add the chorizo and saute until the meat is lightly browned. Take the meat out and reserve it on a plate.
- Add the onion, garlic, red pepper flakes, paprika, and bay leaves to the pan and cook until the onion begins to brown, about 5 minutes.
- Stir in the tomato paste and cook for another few minutes, until it evenly coats the onions and garlic.
- Add the potatoes, broth, and water, and simmer the vegetables until the potatoes are just tender. This might take up to 30 minutes, depending on how large your chunks are.
- Add the garbanzos and cook for another 5 minutes. Season with salt and black pepper to taste.
- Just before you're ready to serve, remove the bay leaves, stir in the reserved chorizo and the spinach and cook until the spinach wilts.