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:

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4 servings


    • 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


Baking Directions:

In a medium saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Reduce the heat to low and simmer until the chickpeas are tender, about 2 hours. Add water as necessary to maintain level.  Drain the chickpeas and set aside.In a medium, heavy pot, heat the olive oil. Add the onion and garlic and cook over medium-low heat until onion is translucent, about 7 minutes. Add the chorizo and cook until just beginning to brown and oils have been released, about 10 minutes. Add the tomatoes and cook until sizzling, about 4 minutes. Add the artichoke hearts, pimentón, and bay leaf; cook for 5 minutes. Add chickpeas, then reduce heat to low and pour in reserved tomato juices and chicken stock.  Bring stew to a boil, adjust seasonings as desired with salt and pepper, and simmer until artichoke hearts are cooked through, about 30 minutes.  Just before serving, stir in the spinach and cook until wilted, about 5 to 7 minutes. Serve with slices of pan con tomate (recipe below).Pan con tomate:  Toast or grill bread. Rub garlic over warm bread. Grate the tomatoes on a box grater, then spread the grated seeds evenly over the bread. Drizzle lightly with olive oil and season with salt and pepper.

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