Garbanzos and Chorizo with spinach. 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. Bodybuilding High Protein Garbanzo Beans With Chorizo and Spinach.

Spinach, garbanzo beans, garlic, olive oil - all flavors I grew up up with and love. Cumin is relatively new to me, but I love it too. I thought I'd have a winner here with this recipe, but I've learned that just because you love a variety of flavors doesn't mean they all belong together. You can cook Garbanzos and Chorizo with spinach using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Garbanzos and Chorizo with spinach

You need 1/2 tbsp of olive oil.
It's 2 of chorizo links.
Prepare 1 large of onion.
It's 2 of garlic cloves minced.
You need 1/4 tsp of red pepper flakes.
Prepare 1 tsp of paprika. (preferrably pimentón).
It's 1 tbsp of tomato paste.
You need 1 lb of yukon gold potatoes cut into 1/2 in. chunks.
You need 2 of bay leaves.
Prepare 1 1/2 cup of low sodium chicken stock or water.
Prepare 2 can of 14oz no salt garbanzo beans. drained. salt and pepper to taste.
It's 8 cup of baby spinach.

This chickpea and spinach stew is based off of the garbanzos con espinacas that I used to make with Chef John Critchley over at Toro in Boston. It's about as classic a Spanish bar snack as there ever was and you'll find it all over Spain flavored with everything from smoky chorizo and rich morcilla (blood. In Seville, Espinacas con Garbanzos, which literally means chickpeas and spinach, is a popular dish served both at fine restaurants and tapas joints. Flavor-packed Spanish chickpea stew with spinach and almonds.

Garbanzos and Chorizo with spinach instructions

heat oil in med sauce pan or large pot.
add chorizo and sauté until lightly browned, approx 5min.
remove from pan and set aside.
add onion, red pepper flakes, and paprika to pan and cook until onion begins to brown, about 5 min.
stirn in tomato paste and cook another few minutes until it evenly coats the onion and garlic..
add potatoes, bay leaves, and stock (water) and simmer everything until the potatoes are just tender. about 10min.

Add the garbanzos and vegetable broth. You may have to brown the chorizo in batches because you don't want to crowd the pan. Once the chorizo is brown and has released all of it's juices, use a slotted spoon to transfer the chorizo to a plate; set aside. Caliente el aceite en una cacerola mediana a fuego medio-alto. Si te gustan los garbanzos, prueba esta receta acompañándolos con chorizo.