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" Recipe courtesy of Guy Fieri INGREDIENTS 2 tablespoons olive oil, divided 1/2 pound Mexican chorizo, casing removed 1 (19-ounce) can chickpeas, drained and rinsed 1/4 onion, sliced 1 cup diced button mushrooms 1/2 cup marinated artichoke hearts 2 teaspoons minced garlic 2 pounds fresh baby spinach 1/4 cup chicken stock Salt and freshly ground black pepper 2 tablespoons freshly grated Parmesan PREPARATION 1. Put 1 tablespoon olive oil in saut\u00E9 pan, add chorizo, breaking apart with spoon as it browns. When cooked through, remove and drain on paper towel. Add drained chickpeas directly to pan and saut\u00E9 until lightly browned, approximately 5 minutes. 2. Remove from pan, set aside. In same pan, add another tablespoon olive oil and saut\u00E9 onions, mushrooms, and artichoke hearts until the onions are translucent. 3. Add garlic; when just starting to gain color, add in spinach and chicken stock. Cover and let wilt on medium-low flame. Add in chorizo and chickpeas, season to taste with salt and pepper. "^^<http://www.w3.org/2001/XMLSchema#string>
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