FRIED CHICKPEAS w/CHOURIZO & SPINACH

By BobD

Ingredients

• 4 SERVINGS
• 1/4 cup olive oil, plus more for drizzling
• 2 cups cooked or canned chickpeas, as dry as possible
• Salt and black pepper
• 4 ounces chorizo, diced
• 1/2 pound spinach, roughly chopped
• 1/4 cup sherry
• 1 to 2 cups bread crumbs.

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

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.