This Spanish-style braise builds on the spiced chorizo already in your pantry, its fat flavoring white beans and hardy greens through low heat while you fold laundry or catch your breath. The chickpeas soak up all that paprika and cumin smoke.

Serves 2. 35 minutes, 12 at the stove.

About 1450 calories a serving, 72 g protein, 173 g carbohydrate, 57 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Slice 8 ounces chorizo into half-inch rounds and warm them in a large skillet over medium heat for 3 minutes, stirring now and then, until the fat renders and the edges brown. While they cook, peel and slice 2 cloves garlic thin.3 min
2. Pour out all but 1 tablespoon of fat, add the garlic, and stir until fragrant, about 30 seconds. Drain one 15-ounce can chickpeas, add them to the pan, and turn the heat to medium-low.
3. Braise for 15 minutes, stirring once or twice, until the chickpeas warm through and the flavors meld. While they braise, roughly chop 4 ounces fresh spinach or kale.15 min
4. Pile the greens into the pan and stir until wilted, about 2 minutes. Taste, season with salt and pepper, and divide between two bowls. Serve at once with crusty bread or rice if you like.2 min

Note Swap canned white beans for the chickpeas if that is what you have. The braise keeps in the fridge for three days and reheats gently on the stovetop. Serve over rice or with toast to soak up the spiced oil.