Chickpea Stew With Spinach And Chorizo

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2 cups dried chickpeas, soaked overnight and drained

1/4 cup plus 2 tablespoons extra-virgin olive oil

4 garlic cloves, minced

1 large onion, finely diced

1 1/2 teaspoons finely chopped rosemary

1 bay leaf

One 28-ounce can Italian tomatoes, chopped, 1 cup juice reserved

1/2 pound soft cooked chorizo, sliced 1/4 inch thick

1 pound spinach, thick stems discarded

Salt and freshly ground pepper

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