Ingredients

1/2 pound chorizo sausage, removed from casings and chopped
1 (15-ounce) can chickpeas, rinsed and drained
1/2 cup thinly sliced onion
1/4 cup chopped red bell pepper
1 teaspoon salt
1/2 teaspoon red pepper flakes
2 fresh bay leaves
1 tablespoon minced garlic
1 (10-ounce) package fresh spinach, stems removed and rinsed
1/2 cup dry white wine

Directions

Preheat the oven to 375 degrees F.
In a large skillet over medium-high heat, cook the chorizo until brown and the fat is

rendered, about 4 minutes. Remove with a slotted spoon and drain on paper towels.
To the oil in the pan, add the onion, bell pepper, salt, red pepper flakes and bay leaves
and cook until the onion is soft, about 3 minutes. Add the garlic, chickpeas and chorizo
and cook, stirring, until the peas just begin to turn golden, about 3 minutes. Remove from
the heat.
Arrange 1/3 of the spinach in a casserole dish. Pour half of the chickpea mixture over the
spinach, and top with another layer of spinach leaves. Pour the remaining chickpeas on
top, and top with the remaining spinach. Pour the white wine over the top, cover and bake
until the chickpeas are tender and the spinach is wilted, about 15 minutes, adding more
wine or water as necessary.