Chorizo Chickpea Stew

This is beyond easy.  I love chorizo and as the stew sits, the chorizo flavor seeps into the stew.  This stew is a snap. 

2 cans of chickpeas ( no need to soak overnight )
1 large onion
1 1/2 tsp. rosemary
1 bay leaf
One 28 ounce can of chopped tomatoes
1/2 lb. chorizo sliced into 1/4" slices
1 lb. of spinach
salt and pepper

In a medium sized cast-iron casserole, cover the bottom with olive oil.  Add the onions, rosemary and bay leaf and cook until soft.  Takes about 7 minutes.  Add the chopped tomatoes and cook over moderately high heat until the tomatoes get hot ( 4 minutes).  Add the sliced chorizo and the chickpeas (with the liquid in the can) and bring the bring to a simmer.  Now add in half the spinach until mixed in and wilted, then add the second half until completely immersed.  Simmer over medium heat for at least 15 minutes.  Serve or cool and reheat for later.