Yield: 6 servings

Ingredients

1 tbsp canola oil
4 oz Spanish chorizo, sliced and peeled
2 scallions, chopped
3 garlic cloves, peeled and chopped
3 tomatoes, peeled and thinly sliced
1 tsp smoked paprika
2 16oz cans chickpea, drained
1 bay leaf
2 cans unsalted chicken broth
½ lb potatoes, cut crosswise into small dices
Salt and ground black pepper at taste for seasoning
½ lb fresh spinach

Preparation

On a deep pan, heat one spoon of oil over a medium-low, pour chorizo and let it brown. Set on a plate.

Add scallion and cook 1 minute. Add garlic and tomato and cook 5 minutes over medium heat.

Add paprika and stir. Add chickpeas, bay leaf, chicken broth, potatoes and season with salt and pepper. Cook 20 minutes without cover over a medium-low heat.

Clean spinach and add to chickpeas and chorizo. Cook covered 5 minutes. Add salt and pepper at taste.