Chickpea and Chorizo Stew

From: Chef John Critchley, Area 31, Miami. Yield: 4-6 servings.

½ cup olive oil

1 onion, small dice

3 garlic cloves, minced

1 Tbsp. tomato paste

¼ cup Spanish ham, small cubes

½ cup Spanish chorizo, sliced ¼”

¼ cup white wine

1 bay leaf

1 cup Swiss chard, cleaned, chopped

1½ cups chickpeas, cooked

1 tsp. salt and pepper

3 cups chicken stock

In a cast iron pot or heavy-duty sauce pot, place olive oil, onion, garlic and tomato paste and cook slowly. After 10 minutes, add ham and chorizo and cook for another 5 minutes over medium heat. Deglaze pan with white wine and cook for another 5 minutes. Add chickpeas and Swiss chard and stir. Cover with the chicken stock and add bay leaf; season with salt and pepper. Let cook, covered, for 30 minutes over low heat. Serve with crusty day-old bread.