Favorite Meal of the Moment…
We were all waiting with baited breath for Spring, and most of us got a taste with warmer weather around the country last week. So lets celebrate the passing of winter with a dish that is both hearty and much lighter than a cassoulet. It is Fried Chickpeas With Chorizo and Spinach (recipe below).
This is a warm and comforting dish with subtle heat of the paprika in the chorizo and a creamy meets crunchy hit from the chickpeas. The green flavor of the spinach rounds it all out perfectly. I have to give full credit to Mark Bittman for posting this recipe in the New York Times. You don’t need any skills in the kitchen to accomplish this dish and you only need a handful of ingredients that are all easy to find.
Fried Chickpeas with Chorizo and Spinach
1/4 cup Olive Oil, plus more for drizzling
2 cups cooked or canned chickpeas, as dry as possible
Salt & Black Pepper
4 oz Chorizo, diced
2 lbs Spinach, roughly chopped
1/4 cup sherry
1 to 2 cups bread crumbs
1. Heat broiler.
2. Put 3 Tbsp of the oil in a skillet large enough to hold the chickpeas in a single layer over medium-high heat. When it’s hot, add chickpeas and sprinkle with salt and pepper.
3. Reduce the head to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown (~10 minutes), then add chorizo. Continue cooking for another 5 to 8 minutes until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan. Set aside.
4. Add remain of the 1/4 cup of oil to the pan; when it’s hot, add spinach and sherry, season with salt and pepper, and cook spinach over medium-low heat until very soft and 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 (no more than 2 minutes, watch it closely). Serve hot or at room temperature.
Yields 4 servings.