Chickpeas are often cooked with spinach, from India to the New World. But in southern Spain, they are mostly made with chorizo. Combine these ideas, and you have a rich, deep, full-flavored stew perfect for a fast dinner on a cold night.
Ingredients
- ¼ cup olive oil, plus more for drizzling
- 2 cups cooked or canned chickpeas, as dry as possible
- Salt
- black pepper
- 4 ounces chorizo, diced
- ½ pound spinach, roughly chopped
- ¼ cup sherry
- 1 to 2 cups bread crumbs
- Nutritional Information
Nutritional analysis per serving (4 servings)
588 calories; 29 grams fat; 6 grams saturated fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 58 grams carbohydrates; 10 grams dietary fiber; 7 grams sugars; 21 grams protein; 24 milligrams cholesterol; 971 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Heat the broiler.
- Put three 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.
- 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 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.
30 minutes
Dining and Cooking