Ingredients
- 2 cup dried chickpeas, soaked overnight and drained
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 cup large onion, finely diced
- 2 cup garlic cloves, minced
- 1/2 pound soft cooked chorizo, sliced 1/4-inch thick
- 3 pound large artichokes, trimmed, hearts quartered and reserved in lemon water
- 2 teaspoon sweet pimentón
- 1 teaspoon bay leaf
- 2 cup chicken stock
- 1 pound spinach, thick stems discarded
- 2 cup dried chickpeas, soaked overnight and drained
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 cup large onion, finely diced
- 2 cup garlic cloves, minced
- 1/2 pound soft cooked chorizo, sliced 1/4-inch thick
- 3 pound large artichokes, trimmed, hearts quartered and reserved in lemon water
- 2 teaspoon sweet pimentón
- 1 teaspoon bay leaf
- 2 cup chicken stock
- 1 pound spinach, thick stems discarded
- 8 slice thickly cut country bread
- 4 slice garlic cloves, peeled and slightly crushed
- 2 slice ripe tomatoes, quartered
Preparation
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.
