Saturday, May 8, 2010

Fried Chickpeas with Chorizo and Spinach

This is another recipe from Mark Bittman, the dean of people who mean well but don't want to spend a million years in the kitchen getting all messy and irritable as they slave over some complex hogwarsh. I made it one night after seeing it on the Times' website.

- 2 cups canned chickpeas (no need to get fancy, I just got one of those big Goya cans)
- 4 oz. diced chorizo (Goya to the rescue again. Just get a whole one and cut it up.)
- half pound spinach
- bread crumbs

The original recipe also called for sherry, but I'm not the sort of moneybags who keeps a well-stocked bar filled with all sorts of exotic liqueurs. I have a minibar area in my bedroom but it currently consists of a bottle of red, a bottle of rum, a chocolate bunny, and some cookies. In the freezer there be gin and vodka, but no sherry. Sorry haters. Anyway, I just used red wine vinegar instead and so should you.

First, put like 3 tablespoons of oil in the bottom of a pan, and heat it up. Put all of the chickpeas in there (after draining their fluid from the can) and salt/pepper them. Bring the heat down to medium-low and let the chickpeas cook for ten minutes or so until they start to turn brown. Then add the chorizo, and let it cook for another 5 minutes, maybe a bit more, until the chickpeas start to crisp up on the outsides and they start to get some nice chorizo flavor on them.

Remove all of that stuff from the pan and then cook the spinach in the oils that remain. At this point you can add a quarter cup of sherry, or if you're awesome like me, red wine vinegar. Add some salt and pepper too, naturally. When the spinach is nice and soft, pretty much cooked, put the chickpeas and chorizo back in and toss everything together for a bit.

To finish it off, put breadcrumbs on top of the whole thing and put it all in the broiler for a little bit, just to brown the breadcrumbs and give the dish a nice crust. Then eat.

chickpeas, chorizo and spinach with a nice crispy top

I really enjoyed this dish - it was great and it easily cost less than ten bucks. The chickpeas had a great texture, nice and soft but just crispy enough on the outside. The chorizo was luscious. The spinach provided a nice clean backdrop, keeping the dish from getting bogged down in starch and meat. Best of all, it only took like 20 minutes to make.

1 comment:

  1. If you have a bodega near you that sells bulk chorizo, give that a try. We get bulk chorizo at the Berkeley Bowl and it is awesome. I've taken to throwing it into all kinds of things. Got that idea of the beloved Rick Bayless.