Fried Chickpeas with Chorizo and Spinach

Recipe courtesy Mark Bittman
TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 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
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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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4

Newest Ratings and Reviews

Read all 6 reviews

  • on October 27, 2014

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    Sorry I wasted the ingredients on this. This was terrible.

    people found this review Helpful.
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  • on December 12, 2013

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    Superb. I made mine with bok choy from our Florida garden and, because we had no chorizo handy, I used Apple Chicken Sausage. Mucho bueno.

    people found this review Helpful.
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  • on December 19, 2011

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    I made this in the morning to serve later in the day, and it smelled and looked so good I ate it for breakfast as a hash, with a fried egg on top. Delicious. Next time I will cube white or sweet potatoes up small and fry them with the chick peas.

    people found this review Helpful.
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