Espinacas (Spanish style chick peas and spinach)

Serves 2-4

- 1 T butter
- 3 cloves garlic, thinly sliced
- One 15-oz can chick peas
- One 10-oz package washed spinach
- 2" piece of spicy, dried chorizo, preferably Palacios brand, cut into a 1/6" to 1/4" dice
- zest of 1/4 lemon
- juice of 1/2 lemon (fresh), plus more from concentrate (to taste)
- crushed red pepper flakes

Melt butter in a pan over medium-high heat. Once foam subsides, add garlic. Saute, till beginning to soften. Then add spinach to the pan (you'll need to add it in a couple of waves, given the volume). Continue to add spinach and stir until all has been added. Once spinach is all wilted, add chick peas, chorizo, fresh lemon juice and lemon zest. Stir 1 minutes. Add additional lemon juice, either from concentrate or fresh. Stir until spinach is beginning to change color, and all are well incorporated. This will be several minutes (3-5). Sprinkle over crushed red pepper flakes to taste. Add salt and more lemon juice to taste.

Goes wonderfully with an Spanish-inspired main. Especially Cod.