Chickpea, Artichoke, and Spinach Stew
Adapted from Talking with My Mouth Full
Serves 6-8

Gail says this serves 4 but it makes a HUGE amount of stew!  She adds 2 cups of stock to the dish, which would probably yield even more servings, but I opted to leave it out for a less liquid-y stew.  Next time I might add ½ a cup or so.

2 cups dried chickpeas, soaked overnight and drained
Olive oil
1 large onion, finely diced
2 garlic cloves, minced
½ pound vegetarian sausage (I like Tofurkey brand Italian style – use half a package)
One 28-ounce can diced Italian tomatoes
2 large artichokes, trimmed, chokes removed, hearts quartered and reserved in lemon water
2 tsp. smoked paprika
1 bay leaf
Kosher or sea salt
Freshly ground black pepper
10 ounces fresh spinach

In a medium saucepan, cover the chickpeas with 2 inches of water and bring to a boil.  Reduce the heat to low and simmer until the chickpeas are tender 45-60 minutes.  Add water as necessary to maintain level.  Drain the chickpeas and set aside.

Place a large heavy pot (like a Dutch oven) over medium heat.  Drizzle in just enough olive oil to coat the bottom of the pot, then add the onions and a large pinch of salt.  Cook until the onion begins to turn translucent, about 5 to 7 minutes, then add the garlic.  Cook for another 2 minutes, then add the sausage.  Continue to cook until the sausage starts to brown, about 10 minutes.  Add the tomatoes with their juices and cook until sizzling, about 4 minutes.  Add the artichoke hearts, smoked paprika, and bay leaf; cook for 5 minutes.  Add the drained chickpeas and bring to a boil.

Reduce the heat so that the stew simmers, then cover the pot and allow the artichoke hearts to cook through and the flavors to meld.  Check periodically to make sure nothing is sticking and add a bit of water as necessary.  When you can easily pierce an artichoke heart with a fork, remove the cover and start adding the spinach in batches.  Cook until all the spinach is wilted – this will take another 5 to 7 minutes.  Taste and adjust the seasoning as necessary.