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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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Carribean Lobster Stew with Spicy Fritters
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By susbk
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.
By cmm17
Easley, SC
on August 03, 2011
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Easy and delicious. I will definitely make this dish again.
By kitteninbklyn
brooklyn
on July 04, 2011
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Actually it says to "run under the broiler at high heat to brown the top" at the end of the recipe. I saw this recipe on Bittman's show and will be trying it tonight but with vegan "sausage" as we don't eat meat. Looks delicious!
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