Wednesday, June 22, 2016

Fried Chickpeas with Artisan Sausage with Sweet Pepper and Provolone, and Spinach

I got one of those messages that the cloud was full and I had too many photos. What did I delete? The photo or tonight's dinner...

Mark Bittman's Fried Chickpeas with Chorizo and Spinach was the recipe used tonight. We love this. The fried Chickpeas and the sausage fried up nice and crispy. The spinach was from Bishops. Farm to table.

I used Artisan Sausage with Sweet Pepper and Provolone in place of the Chorizo.

1/4 cup olive oil, plus more for drizzling
2 cups cooked or canned chickpeas, as dry as possible (rinse them first if using canned, then gently blot dry with paper towels or use a salad spinner.  If they are wet when you put them in to the oil they will spatter)
Salt and black pepper
4 ounces chorizo, diced
1/2 pound spinach, roughly chopped (I used a package of baby spinach and baby kale)
1/4 cup sherry
1 to 2 cups bread crumbs

Preheat the broiler.

Put three tablespoons of the oil into a large oven-proof skillet over medium-high heat. When hot, add the chickpeas and spread them out into a single layer (they won't brown well if the pan is too crowded). Sprinkle with salt and pepper.

Reduce the heat a bit and cook, shaking the pan occasionally (you mostly just want to let them sit there and fry in the oil), until they begin to brown, about 10 minutes or so. Add the chorizo, and cook for another 5-8 minutes, or until the chickpeas are crisp (taste a couple to make sure). Use a slotted spoon to remove chickpeas and chorizo from the pan and set aside in a bowl.

Add the last tablespoon of oil to the pan. When hot, add the spinach, then pour the sherry over it.  Sprinkle with salt and pepper. Cook over medium-low heat until the spinach is wilted and soft and the liquid has pretty much evaporated. Add back the chickpeas and chorizo and toss gently to combine. Sprinkle the bread crumbs over the top and drizzle with a bit more olive oil. Put the whole pan under the broiler to lightly brown the top.

Serve hot or at room temperature.

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