Fried Chickpeas with Chorizo and Spinach

I had a package of Chorizo Sausage in the freezer. I had 2 recipes that wanted to make using the sausage. Tonight we had Fried Chickpeas with Chorizo and Spinach. It is a Mark Bittman recipe that I love! Chris seems to enjoy it too, even though it has spinach, and tonight it had baby spinach and baby kale! Shhhhhh. Our secret!

And I am submitting this to the I Heart Cooking Clubs. Their monthly featured Chef is Mark Bittman. I was glad I was planning on making this tonight. Perfect timing! I love Mark Bittman. I have used his recipes on this blog 31 times, RealSimple comes in at first place with 42 times! I have given his cookbooks as gifts and love his simple approach to good food.


Fried Chickpeas with Chorizo and Spinach

Ingredients-

1/4 cup olive oil, plus more for drizzling
2 cups cooked or canned chickpeas, as dry as possible (rinse them first if using canned, then gently blot dry with paper towels or use a salad spinner.  If they are wet when you put them in to the oil they will spatter)
Salt and black pepper
4 ounces chorizo, diced
1/2 pound spinach, roughly chopped (I used a package of baby spinach and 

baby kale)
1/4 cup sherry
1 to 2 cups bread crumbs

Method-
Preheat the broiler.

Put three tablespoons of the oil into a large oven-proof skillet over medium-high heat. When hot, add the chickpeas and spread them out into a single layer (they won’t brown well if the pan is too crowded). Sprinkle with salt and pepper.

Reduce the heat a bit and cook, shaking the pan occasionally (you mostly just want to let them sit there and fry in the oil), until they begin to brown, about 10 minutes or so. Add the chorizo, and cook for another 5-8 minutes, or until the chickpeas are crisp (taste a couple to make sure). Use a slotted spoon to remove chickpeas and chorizo from the pan and set aside in a bowl.

Add the last tablespoon of oil to the pan. When hot, add the spinach, then pour the sherry over it.  Sprinkle with salt and pepper. Cook over medium-low heat until the spinach is wilted and soft and the liquid has pretty much evaporated. Add back the chickpeas and chorizo and toss gently to combine. Sprinkle the bread crumbs over the top and drizzle with a bit more olive oil. Put the whole pan under the broiler to lightly brown the top.

Serve hot or at room temperature.

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About butiamlucia123

I am a graphic/web designer. When not at work I love being in the kitchen. It brings back good memories of all the great cooks in my family who are no longer with us. Sometimes when my husband comes home he will say our house smells like an Italian restaurant. I know of no greater compliment.
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3 Responses to Fried Chickpeas with Chorizo and Spinach

  1. Nice to have you with us at IHCC this week Lucia! 😉 Mark Bittman is one of my favorites too–such great easy and tasty recipes. This one looks like an excellent example of that, I love the combination of ingredients.

  2. Kim says:

    So happy to have you with us this week:) This dish is incredible! Where has it been all my life? Seriously, I love chickpeas and chorizo and spinach and kale but have never thought to combine them in this way. This is glorious! I'm going to pin for future use:) Thanks!

  3. Looks delicious! Chickpeas is one of my favourites and combining it with chorizo with spinach and kale, sounds really good!

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