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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large pot or saucepan over medium heat. Add the chorizo and saute until the meat is lightly browned. Take the meat out and reserve it on a plate. | 2. Add the onion, garlic, red pepper flakes, paprika, and bay leaves to the pan and cook until the onion begins to brown, about 5 minutes. | 3. Stir in the tomato paste and cook for another few minutes, until it evenly coats the onions and garlic. | 4. Add the potatoes, broth, and water, and simmer the vegetables until the potatoes are just tender. This might take up to 30 minutes, depending on how large your chunks are. | 5. Add the garbanzos and cook for another 5 minutes. Season with salt and black pepper to taste. | 6. Just before you're ready to serve, remove the bay leaves, stir in the reserved chorizo and the spinach and cook until the spinach wilts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/2	tablespoon		59.67	0.0	0.0	6.75
chorizo sausage	2	links	chopped	-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
paprika	1	teaspoon	smoked	6.486000000000001	1.2418	0.3252	0.2965
bay leaf	2			-	-	-	-
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
yukon gold potato	1		cut	-	-	-	-
chicken broth	1 1/2	1/2	low sodium	117.18	2.835	16.7076	3.9312
water	1/2	cup		0.0	0.0	0.0	0.0
salt				-	-	-	-
black pepper			ground	-	-	-	-
garbanzo bean	2	cans	drained rinsed	2266.8666	377.5112	122.7586	36.2219
baby spinach	8	cups		55.2	8.712	6.864	0.9359999999999999

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.