Chick Peas & Chorizo
By stancec44
From In Good Taste Class, September 11, 2010 with Chef Shelley McDaniel. 'Hands On Spanish Flavors'
- 4
Ingredients
- 1/4 c. olive oil
- 1/2 finely diced onion
- 1-2 cloves garlic, minced
- 8 oz. Spanish style chorizo, casing removed and diced into 1/2" cubes
- 2 cans garbanzo beans, drained, rinsed and dried thoroughly with paper towels
- 1 Tbsp. Sherry vinegar
- 1 bag baby spinach (6 oz., washed)
- 1 c. fresh bread crumbs, on the chunky side, not too fine
- Fresh pepper
Preparation
Step 1
Heat the oil in a medium sized skillet until shimmering. Add the diced onion and sauté until it is quite soft. Add the minced garlic and chorizo and cook for a couple of minutes, until the garlic is fragrant, but not burning.
Add the dried off garbanzos and stir to coat with the fat from the chorizo. Let them cook, without stirring very much, so they get crispy. When they are crispy, add the sherry vinegar and the spinach and stir it all for a couple of minutes until the spinach is wilted.
Use a slotted spoon to transfer the contents of the skillet into a shallow serving dish, leaving some oil in the pan. If there is not much, add 1-2 Tbsp. more olive oil. Heat that and add the bread crumbs and stir until they are crispy and golden.
Top the garbanzo and chorizo mixture with the fried breach crumbs and serve.