Fried Chickpeas With Chorizo And Spinach Recipes

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FRIED CHICKPEAS WITH CHORIZO AND SPINACH



Fried Chickpeas With Chorizo and Spinach image

Chickpeas are often cooked with spinach, from India to the New World. But in southern Spain, they are mostly made with chorizo. Combine these ideas, and you have a rich, deep, full-flavored stew perfect for a fast dinner on a cold night.

Provided by Mark Bittman

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/4 cup olive oil, plus more for drizzling
2 cups cooked or canned chickpeas, as dry as possible
Salt
black pepper
4 ounces chorizo, diced
1/2 pound spinach, roughly chopped
1/4 cup sherry
1 to 2 cups bread crumbs

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.

Nutrition Facts : @context http, Calories 539, UnsaturatedFat 20 grams, Carbohydrate 49 grams, Fat 29 grams, Fiber 9 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 1026 milligrams, Sugar 3 grams

SPINACH WITH CHICKPEAS AND FRIED EGGS



Spinach with Chickpeas and Fried Eggs image

Provided by Bon Appétit Test Kitchen

Categories     Egg     Leafy Green     Vegetable     Brunch     Vegetarian     High Fiber     Dinner     Lunch     Spinach     Legume     Chickpea     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

3 tablespoons olive oil, divided, plus more
4 medium garlic cloves, thinly sliced, divided
8 cups spinach, coarsely chopped
Kosher salt, freshly ground pepper
1 cup chopped onion
1 teaspoon cumin seeds
1/4 teaspoon smoked paprika
2 15-ounce cans chickpeas, rinsed
5 canned whole tomatoes, crushed
3 cups (or more) vegetable broth
4 large eggs
Ingredient info: Smoked paprika is available at most supermarkets.

Steps:

  • Heat 1 tablespoon oil in a large heavy pot over medium heat. When oil begins to shimmer, add 1 garlic clove. Stir until beginning to turn golden brown, 1-2 minutes. Add spinach to pot. Toss to coat; season with salt and pepper. Cook until spinach is wilted but still bright green, 2-3 minutes. Transfer to a medium bowl; set aside. Wipe out pot.
  • Heat 2 tablespoons oil in same pot over medium heat. When oil begins to shimmer, add onion and 3 garlic cloves. Cook, stirring often, until onion is softened, 3-4 minutes.
  • Add cumin and paprika; stir until cumin is toasted and fragrant, 1-2 minutes. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 8-10 minutes. Add 3 cups broth; bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to medium; simmer, occasionally mashing some chickpeas with the back of a spoon or a potato masher, until sauce is thickened, 15-20 minutes. Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 8ñ10 minutes.
  • Pour oil into a large heavy skillet to a depth of 1/8" (about 1/4 cup). Heat until oil begins to shimmer. Crack 2 eggs into hot oil, spacing apart. Using a large spoon, carefully baste whites (not yolks) with oil until whites are set and edges are crunchy, lacy, and golden brown, 2-3 minutes (do not turn). Season eggs with salt and pepper. Transfer to a plate and repeat with remaining 2 eggs.
  • Spoon chickpea stew into bowls and top each with a fried egg.

GARBANZOS (CHICKPEAS) WITH CHORIZO AND SPINACH



Garbanzos (Chickpeas) With Chorizo and Spinach image

This is a healthy, filling dish that's simple to make. I found this recipe in the back of the 2012 edition of Eat This, Not That! by David Zinczenko and Matt Goulding, and I made a few slight alterations of my own. A note from the authors about chorizo: There are two types: Mexican and Spanish. Mexican is spicy, lashed with ground chili. Spanish is cured, and derives most of its flavor (and color) from smoked paprika. Either will work in this recipe, but Spanish chorizo will work best. I served this with whole wheat biscuits.

Provided by Greeny4444

Categories     Spanish

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 tablespoon olive oil
2 links chorizo sausage or 2 links turkey chorizo, chopped
1 large onion, chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
2 bay leaves
2 tablespoons tomato paste
1 lb yukon gold potato, cut into 1/2-inch chunks
1 1/2 cups low sodium chicken broth
1/2 cup water
salt, to taste
fresh ground black pepper, to taste
2 (14 ounce) cans garbanzo beans, drained and rinsed
8 cups Baby Spinach, fresh

Steps:

  • Heat the oil in a large pot or saucepan over medium heat. Add the chorizo and saute until the meat is lightly browned. Take the meat out and reserve it on a plate.
  • Add the onion, garlic, red pepper flakes, paprika, and bay leaves to the pan and cook until the onion begins to brown, about 5 minutes.
  • Stir in the tomato paste and cook for another few minutes, until it evenly coats the onions and garlic.
  • Add the potatoes, broth, and water, and simmer the vegetables until the potatoes are just tender. This might take up to 30 minutes, depending on how large your chunks are.
  • Add the garbanzos and cook for another 5 minutes. Season with salt and black pepper to taste.
  • Just before you're ready to serve, remove the bay leaves, stir in the reserved chorizo and the spinach and cook until the spinach wilts.

Nutrition Facts : Calories 360.1, Fat 11, SaturatedFat 3.4, Cholesterol 17.6, Sodium 739.6, Carbohydrate 51.6, Fiber 8.9, Sugar 2.7, Protein 15.8

FRIED CHICKPEAS WITH CHORIZO AND SPINACH



FRIED CHICKPEAS WITH CHORIZO AND SPINACH image

Categories     Bean     Wheat/Gluten-Free

Yield 3 servings

Number Of Ingredients 7

2 c hydrated chickpeas
salt & pepper
olive oil
1 med onion, diced
4 oz chorizo, thinly sliced/diced
1/4 sherry
1/2 lb spinach, cleaned, stemmed and roughly chopped

Steps:

  • Put 3 T olive oil in skillet large enough to hold chickpeas in single layer, and heat to medium-high. Saute diced onion until it begins to brown. Add chickpeas and sprinkle liberally with salt and pepper. Reduce heat to medium-low and cook, shaking pan occasionally, until chickpeas begin to brown, about 10 minutes. Add chorizo, and continue cooking for another 5-8 minutes, until chickpeas are crisp. Use slotted spoon to remove chickpeas and chorizo from pan, and set them aside. Add more olive oil to pan and, when it's hot, add spinach and sherry, sprinkle with salt and pepper, and cook until spinach is soft and liquid has evaporated. Add chickpeas and chorizo back into pan and toss until well combined. Serve.

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