Chorizo Spinach And Chickpea Saute Recipes

FRIED CHICKPEAS WITH CHORIZO AND SPINACH

Steps:

• 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.

CHICKPEA, CHORIZO & SPINACH STEW

Steps:

• Heat the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften. Stir in the carrot, celery, thyme and bay leaves. Season, then cook for 2-3 mins, stirring occasionally. Add the garlic, chorizo, cinnamon and smoked paprika. Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up.
• Stir in the chickpeas, vinegar and 150ml water, then bring to a simmer for 1-2 mins until the chickpeas have heated up. Add the spinach, then stir through the chickpeas until it wilts a little. Remove from the heat, season to taste, then serve warm with crusty bread.

ESPINACAS CON GARBANZOS (SPINACH AND CHICKPEAS)

Steps:

• Coat a large saucepan with extra virgin olive oil (approx. 2 tbsp) and heat to medium high
• Before the oil gets too hot, add the spinach (in batches if necessary)
• Sauté the spinach until just wilted and remove to strain in a colander
• Re-coat the pan with olive oil and add in the bread cubes and raw almonds. Fry until the bread and almonds are browned and crispy on each side
• Add the chopped garlic, cumin, cayenne and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brown
• Transfer the ingredients to a blender/food processor and add the sherry vinegar
• Blend the ingredients together until you have a thick paste (you can add a few tablespoons of water if needed to blend easier, but don't over blend and make it gooey)
• Return the paste to the saucepan and add your garbanzo beans and tomato sauce
• Stir gently until the chickpeas are fully coated by the sauce and add a bit of water to thin things out
• Add the spinach and stir gently until it is evenly incorporated and hot
• Season with salt and pepper
• Once plated, drizzle a swirl of extra virgin olive oil on top of each dish, then sprinkle a small amount of smoked Spanish paprika on top
• Enjoy!

CHICKPEA WITH SPINACH AND CHORIZO

Steps:

• Remove the chorizo from its casing and break into 1 - 1½ inch pieces. In a dutch oven add olive oil and saute chorizo until browned, remove the pieces with a slotted spoon to a paper towel lined plate. Reserve.
• Add the onion into the dutch over with the remaining grease from the chorizo. Saute until translucent, and add the garlic, red pepper saute for 1 more minute until garlic is fragrant. Add the tomato paste, smoked paprika, cumin, currants, andd chickpeas. Stir mixture together until chickpeas are well coated. Add the canned tomatoes, breaking up the tomatoes by hand and add approxiamtely half the juices remaining in the can. Add the broth and stir to mix. Bring mix up to a slow boil, reduce to a simmer and partially cover with lid over low heat
• Allow stew to cook for 45 minutes to 1 hour. Serve hot

CHORIZO FRITTATA WITH CHICKPEAS AND SPINACH

Steps:

• Finely chop the onion and garlic and saute in a frying pan in a good glug of olive oil until soft and fragrant.
• Dice the red pepper and chorizo into chickpea-sized chunks and add to the pan with the chickpeas and paprika.
• Saute everything together until the orangy paprika oils run from the chorizo.
• Add the spinach and keep stirring until it wilts and everything starts to meld together in the pan.
• Add the eggs and stir gently to incorporate the eggs into the whole mixture, then allow to set over medium heat.
• Preheat the grill then slide the whole pan under the grill to set the top of the frittata; it will only take a minute or two to become light gold and puffy.
• Remove from the grill, gently loosen from the edge of the frying pan with a knife then place a large plate over the pan and invert the frittata onto it. Then place another plate on top and invert once again, so the glossy grilled top of the frittata is on view.
• Sprinkle with a little sea salt.
• Let cool slightly before slicing into canape sized cubes or wedges. Serve hot or room temperature as a tapas or with a salad.

SPANISH-STYLE CHICKPEA, CHORIZO AND PARSLEY SAUTé

Steps:

• Heat the olive oil in a non-stick frying pan over a medium heat, then add the chorizo. Cook for 3-5 minutes until it begins to crisp, then add the sliced onion and gently sauté for 5 minutes until soft.
• Pour in the wine and bubble for 5 minutes until reduced.
• Stir in the chickpeas and gently warm through for 2 minutes, then fold through the parsley. Season, then drizzle with extra-virgin olive oil.
• Serve with chunky bread on the side. This would be great as part of a Spanish feast - https://www.deliciousmagazine.co.uk/collections/tapas-recipes/ >see here for more inspiration.

CHORIZO, SPINACH AND CHICKPEA SAUTE

Steps:

• Put 1 tablespoon olive oil in saute pan, add chorizo, breaking apart as it cooks. When cooked through, remove and drain on paper towels. Add drained chickpeas directly to pan and saute until lightly browned, approximately 5 minutes.
• Remove from pan, set aside. In same pan, add another tablespoon olive oil and saute the onions, mushrooms, and artichoke hearts until the onions are translucent. Add garlic, when just starting to gain color, add in spinach and chicken stock. Cover and let wilt on medium-low flame. Add in chorizo and chick peas, season to taste with salt and pepper
• Garnish with Parmesan.