Straight from the New York Times’ (Wed Feb 24 2010) Mark Bittman (I am a fan), this simple dish was perfect on a cold night. The chorizo is the cured & dried Spanish kind, not the loose fresh Mexican kind. Frying the chick peas gives them has a nice crunch they normally don’t have.
Fried chickpeas with Chorizo and Spinach
2 cups cooked chickpeas, as dry as possible (use paper towels or a dish towel to blot them dry)
Salt and pepper to taste
4 oz dried chorizo diced
1/2 lb spinach
1/4 cup Sherry (I skipped this)
1 to 2 cups bread crumbs
- Heat the broiler
- Add 3 tbs olive oil to skillet big enough to hold beans in a single layer over medium high heat. When oil is hot, add chickpeas, salt and pepper.
- Reduce heat to medium and cook, shaking pan to brown chickpeas, – about 10 minutes. The beans will get a nice color.
- Add chorizo and cook another 5-8 minutes until the chorizo gives up some color and starts to crisp.
- Remove chickpeas and chorizo to a bowl.
- Add remaining oil to the pan, when hot add the spinach, season with salt and pepper.
- Cook over medium low heat until spinach is very soft and almost all liquid has evaporated. This will cook very quickly.
- Add chickpeas and chorizo back to pan, toss to combine.
- Add bread crumbs and drizzle with olive oil.
- Put pan under broiler to lightly brown the top.
This the the second time I’ve made this. It is surprisingly filling and delicious!
Until next time, Eat Well & Keep Digging!