Monday, May 17, 2010

Fried Chickpeas With Chorizo and Spinach

I modified this from the NYT to be a little healthier...however, in removing some of the oil, it definitely dried out more than I would have liked. We still liked it enough to make it again though, and when I do I'll cook things for less time than is listed below, and also maybe add even more of the spinach/sherry mix (and not let all of the liquid evaporate from it). Great flavor though, and a fairly simple, almost-one-dish recipe.

2 Tbsp olive oil, plus more for drizzling (supplement with spray oil as needed)
2 cups cooked or canned chickpeas, as dry as possible
Salt and black pepper (I also added some red pepper flakes)
4 ounces chorizo, diced (Spanish style in links, not the soft, ground Mexican kind)
1/2 pound spinach, roughly chopped
1/4 cup sherry
1 to 2 cups bread crumbs

1. Heat the broiler.
2. Put 1 1/2 tablespoons of the 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 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.

Yield: 4 servings.

No comments:

Post a Comment