Fried Chickpeas with Chorizo and Spinach

The Minimalist from the New York Times provided this easy to make recipe that has a great mix of flavors. To create the perfect texture of chickpeas (e.g. crispy, yet chewy on the inside) dry the chickpeas as much as possible beforehand using paper towels, and then saute them till browned. Also, make sure to use Spanish (not Mexican) chorizo, which is firmer and more smoky. The version below includes a few very minor modifications I made. Either way, the final result is amazing.

Ingredients

• 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 Spanish chorizo, diced
• 1/2 pound spinach, roughly chopped
• 1/4 cup sherry
• 1 to 2 tablespoons bread crumbs.

Instructions

1. Heat the broiler.
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.
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.
4. 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.
   

Serves 2-4. Eat.