Spanish Chickpea and Spinach Stew with Chorizo


  • 1 (28-ounce) can whole peeled tomatoes
  • 1 1-inch knob ginger, peeled
  • ¼ cup extra-virgin olive oil (plus more for serving)
  • ½ cup diced Spanish chorizo
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon sweet or smoked paprika
  • 12 ounces fresh spinach, roughly chopped
  • 2 (14-ounce) cans chickpeas (do not drain)
  • 2 bay leaves
  • 2 teaspoons soy sauce
  • Kosher salt


  1. Drain tomatoes in a metal strainer set over a medium bowl. Transfer liquid and half of tomatoes to a blender along with ginger. Blend on high speed until completely pureed. Set aside. Roughly chop remaining peeled tomatoes and set aside separately.
  2. Heat olive oil in a large pot over high heat until shimmering add onion, garlic, and paprika, and cook, stirring frequently, until softened and very slightly browned. Add tomato-ginger puree (it should immediately start simmering) and stir to combine.
  3. Add spinach a handful at a time, allowing each handful to wilt before adding the next. Reduce heat to medium and allow spinach mixture to simmer, stirring occasionally, until spinach is completely tender, about 10 minutes.
  4. Add chopped tomatoes, chickpeas (with their liquid) bay leaves, and soy sauce, and bring to a boil over high heat. Reduce to a bare simmer and cook, stirring occasionally, until thickened into a thick stew, about 30 minutes total.
  5. Season to taste with kosher salt. Place a small amount of chorizo in each bowl and serve immediately, ladling into bowls over chorizo.

TIP: this makes a fantastic vegetarian meal – just omit the chorizo!

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