Spanish Chorizo Stew

Ingredients

• Spanish chorizo (4 oz./113 grams)
• large carrots, chopped (2)
• medium onion, finely chopped (1)
• olive oil (1 tablespoon)
• chickpeas (1 15 oz./ can (443 mL))
• chicken broth (2 cups)
• crushed tomatoes (1 28 oz. (828 mL) can)

Instructions

1. In a pot on medium, cook chorizo, thinly sliced into half-moons, carrots, and onion, in olive oil for 5 minutes or until onion begins to soften.
2. Add chickpeas and chicken broth. Heat to simmering on high; simmer 10 minutes, stirring occasionally.
3. Stir in crushed tomatoes and spinach. Simmer for 5 minutes, stirring.