Recipe courtesy of Mark Bittman
Fried Chickpeas with Chorizo and Spinach
Total:
30 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/4 cup olive oil, plus more for drizzling
  • 2 cups cooked or canned chickpeas, as dry as possible
  • Salt and freshly ground black pepper
  • 4 ounces chorizo, diced
  • 1/2 pound spinach, roughly chopped
  • 1/4 cup sherry
  • 1 to 2 cups breadcrumbs

Directions

Heat the broiler. 

Put 3 tablespoons olive 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. 

Reduce 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. 

Add the remainder of the 1/4 cup of oil (1 tablespoon) 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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