Recipe courtesy of Mark Bittman

Fried Chickpeas with Chorizo and Spinach

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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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

  1. Heat the broiler. 
  2. 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. 
  3. 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. 
  4. 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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