Chorizo Spinach and Chickpea Saute

Ingredients

• 2 tablespoons olive oil, divided
• 1/2 pound Mexican chorizo, casing removed
• One 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

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