Chorizo Tortilla, Chickpea Stew

Chorizo Tortilla:  Peel and slice 3 yukon gold potatoes and half of an onion 1/8 inch thick.  Cook in 2 tbsp olive oil on low-med heat until potatoes are fork tender.  While potatoes are cooking, cook 2 sliced garlic cloves, 1/2 cup thinly sliced yellow and green peppers, diced dried chorizo in 1 tbsp olive oil.  Cook 10 minutes.  Drain off oil.  Beat 3 eggs.  Add cooked potatoes and let sit 10 min.  Add chorizo mixture.  Cook over med low heat, pressing down often.  Flip and cook until done.   Let rest 5 minutes.  Yum.

Soak 2 cup chickpeas overnight.  Cook chickpeas in water until tender.  I put it in the crockpot before work, so they are ready to use when I get home.  Saute one diced onion, 5 cloves garlic, minced, and 1/2 tsp rosemary in 4 tbsp olive oil.   Add fresh chorizo and cook until sausage is done.  Add one large can tomatoes and simmer 5 minutes.  Add chickpeas and one cup of chickpea cooking liquid.  Bring to a simmer.  Add spinach and let cook 10 minutes.