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Fried Chickpeas With Chorizo and Spinach

5.0(792)

Chickpeas are often cooked with spinach, from India to the New World. But in southern Spain, they are mostly made with chorizo. Combine these ideas, and you have a rich, deep, full-flavored stew perfect for a fast dinner on a cold night.

by Mark Bittman

Open original recipe

SpanishEasy, Quick, Side Dish

Servings

4 servings

Total time

30 min

Calories / serving

493 kcal

Ingredients (8)

serves

1/4 cup olive oil, plus more for drizzlingolive-oil
2 cups cooked or canned chickpeas, as dry as possiblechickpea
Saltsalt
black pepperpepper
4 ounces chorizo, dicedchorizo
1/2 pound spinach, roughly choppedspinach
1/4 cup sherrysherry
1 to 2 cups bread crumbsbread-crumbs

Instructions (4 steps)

01Heat the broiler.
02Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When it’s hot, add chickpeas and sprinkle with salt and pepper.
03Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside.
04Add the remainder of the 1/4 cup of oil to the pan; when it’s hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Serve hot or at room temperature.

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Rich recipe — supports nutrition-aware planning.