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A warm pan of chickpeas, chorizo, and chèvre


Author Notes: This dish was born on a rainy day when I wanted something simple, warm, and comforting. It plays well with runny-yolked eggs, and works as well for bru (…more) —Cristina Sciarra

Food52 Review: Forget any other meals you had planned for the day — oh heck, for the week — and make this right now. You will not regret it. This dish has a little (…more) —snowcitygirl

Serves 6

  • 1/2teaspoon olive oil
  • 2cups baby spinach
  • Kosher salt
  • 1/4teaspoon red wine vinegar
  • 1small white onion, thinly sliced into half moons
  • 3roasted red peppers, packed in oil, chopped
  • 5cloves garlic, minced
  • 2chorizo sausages, chopped
  • 1/8teaspoon smoked paprika
  • 1/8teaspoon cayenne pepper
  • One14-ounce can chickpeas, drained and rinsed
  • 2tablespoons chives, chopped
  • 3tablespoons parsley, chopped
  • 1/4cup chèvre, crumbled

Heat the olive oil over medium heat in a wide saucepan. Add the spinach and toss to coat. Heat the spinach until it begins to wilt, about 4 minutes, then add the red wine vinegar and a pinch of kosher salt. Remove the spinach into a bowl.

Add the onion, the roasted red pepper, and the garlic to the pan. Sauté for 5 to 7 minutes, until the onion is translucent. Add the chorizo. (If the chorizo is not cured, make sure to cook it through, about 5 to 7 minutes.) Add the paprika and the cayenne. Add the chickpeas, then stir everything together. Taste and correct the salt, as needed.

Stir in the reserved spinach, then the chives and the parsley, and finally top with the chèvre. Serve warm.


By Cristina Sciarra

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