Fried Chickpeas With Chorizo and Spinach
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup olive oil, plus more for drizzling
- 2cups cooked or canned chickpeas, as dry as possible
- Salt
- black pepper
- 4ounces chorizo, diced
- ½pound spinach, roughly chopped
- ¼cup sherry
- 1 to 2cups bread crumbs
Nutritional analysis per serving (4 servings)
493 calories; 25 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 51 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 16 grams protein; 727 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the broiler.
- Step 2
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.
- Step 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.
- Step 4
Add the remainder of the ¼ 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.
Private Notes
Comments
I could eat this every single day. I don't bother trying to get the chickpeas crisp because they usually just turn to mush. Instead, I fry the chorizo first, take it out and fry the chickpeas in the chorizo oil and extra olive oil until they're warmed through, then continue with the recipe. Don't skip the breadcrumbs - they add great texture to an otherwise fairly soft dish.
If you use cast iron and substitute 1 of the 3 tablespoons of olive oil with canola and make sure the chickpeas are as dry as you can get them to be before frying, they crisp well. Try putting chickpeas on a baking sheet lined with parchment in the oven at 350 for 5-10 minutes—just to where they take on a richer color—to get them dry.
Depending on how the chorizo is seasoned, adding a bit of smoked paprika to the chickpeas and meat after you've removed them from the pan is a nice thing.
During a visit to Spain I had a dish quite similar to this. It contained no breadcrumbs, but instead had diced potatoes (about the size of the chickpeas) and also had some medium sized shrimp that were seasoned in a saffron oil before adding to the dis. Made for a wonderful meal alone or served on white rice.
Roasted the chickpeas per other comments. I wanted to stretch the meal so I added roasted potatoes, which then posed a texture problem with the chickpeas and breadcrumbs. I also fried an egg in olive oil and smoked paprika but the yolk didn’t improve the texture enough. Enter: aioli. Or in a pinch, kewpie mayo. A riff so I can’t comment on the recipe as a standalone, but my meal turned out just fine with a little adjustment.
Very nice. Roast chickpeas at 350F for 5-8 minutes until they have gotten some color. Follow the rest of the recipe. Lots of garlic.
I, too, could eat this every day! Favorite way to use Spanish style chorizo. We had a couple of links from our farmer's market sausage stand and that worked great. Added some leftover sweet potato (cubed small, light olive oil, roasted for ~20 minutes then added to the cooked beans/chorizo mix before topping the spinach). Added paprika, a garlic clove, and a roasted red pepper to the spinach step. Love that you can adapt this recipe endlessly! (Thanks for tip to dry the canned beans in oven.)