Make Gail Simmons' chickpea, artichoke and spinach stew

Gail Simmons, the award-winning chef and author of "Talking with My Mouth Full: My Life as a Professional Eater," shares a flavorful stew recipe:

Chickpea, artichoke and spinach stew
Servings:

4 servings

Ingredients

    • 2 cups dried chickpeas, soaked overnight and drained
    • 1/4 cup plus 2 tablespoons extra-virgin olive oil
    • 1 large onion, finely diced
    • 2 garlic cloves, minced
    • 1/2 pound soft cooked chorizo, sliced 1/4-inch thick
    • One 28-ounce can diced Italian tomatoes, juices reserved
    • 3 large artichokes, trimmed, hearts quartered and reserved in lemon water
    • 2 teaspoons sweet pimentón
    • 1 bay leaf
    • 2 cups chicken stock
    • Coarse salt
    • Freshly ground pepper
    • 1 pound spinach, thick stems discarded
  • Pan con tomate

    • 8 slices thickly cut country bread
    • 4 garlic cloves, peeled and slightly crushed
    • 2 ripe tomatoes, quartered
    • Extra-virgin olive oil
    • Coarse salt
    • Freshly ground black pepper

Preparation

Baking Directions:

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