Chickpeas aren’t just for hummus anymore! Have you ever eaten them after they’ve been fried in olive oil and sprinkled with salt and pepper? Oh my gosh. They are crunchy and addicting and you must try them! In this recipe, the crispy golden chickpeas are cooked alongside of chorizo, which adds a lovely orange coloring and imparts its distinct Spanish flavor. Then you add spinach that’s been wilted with sherry, top with bread crumbs and a drizzle of olive oil, and stick under the broiler to brown the top before serving. It’s a good weeknight meal, along with a salad and some crusty bread. This recipe serves 4. Not a fan of chorizo? Try this similar recipe that we made a few years ago in Japan, Spanish Chickpeas with Spinach & Eggs.
Fried Chickpeas with Chorizo, Spinach & Breadcrumbs
(a recipe by Mark Bittman recipe, as seen in this newspaper)
1/4 cup olive oil, plus more for drizzling
2 cups cooked or canned chickpeas, as dry as possible
salt & black pepper
4 oz. Spanish chorizo, diced
1/2 lb. spinach, washed, dried, and roughly chopped
1/4 cup sherry
1 to 2 cups breadcrumbs
- Heat the broiler.
- Put 3 TBS. of olive oil in a skillet that’s big enough to fit the chickpeas in a single layer. Heat over medium high heat. When hot, add the chickpeas and sprinkle with salt & pepper.
- Reduce heat to medium-low and cook, shaking the pan occasionally, until the chickpeas begin to brown, about 10 minutes. Add the diced chorizo.
- Continue cooking for another 5-8 minutes or until the chickpeas are crisp. Using a slotted spoon, remove the chickpeas and the chorizo from the pan and set aside.
- Add the remainder of the 1/4 cup of oil to the pan. When hot, add the spinach and sherry and sprinkle with salt & pepper. Cook over medium-low heat until the spinach is very soft and the liquid has evaporated.
- Add the chickpeas and chorizo back to the pan with the spinach and toss to combine. Top with breadcrumbs and drizzle with olive oil. Put under the broiler briefly to lightly brown the top.
- Serve hot or at room temperature.