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.
I’ve made this many times and like it very much. The only change I’ve made is to add a tablespoon or so of sherry vinegar or red wine vinegar instead of sherry. It benefits from a little acid.
Halved recipe, added onion and paprika and shaky peppers. Used Seiten chorizo
Like other comments said, it helps to drain and pat chickpeas dry to achieve the crispy texture. I’m vegetarian so I substituted seitan chorizo from Whole Foods and it turned out great! Also subbed apple cider vinegar since it’s all I had and it was still delicious.
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