A WARM PAN OF CHICKPEAS, CHORIZO AND CHEVRE RECIPE - (5/5)

A Warm Pan of Chickpeas, Chorizo and Chevre Recipe - (5/5) image

Provided by lorik

Number Of Ingredients 14

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1/2 teaspoon olive oil
2 cups baby spinach
Kosher salt
1/4 teaspoon red wine vinegar
1 small white onion, thinly sliced into half moons
3 roasted red peppers, packed in oil, chopped
5 cloves garlic, minced
2 chorizo sausages, chopped
1/8 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
One 14-ounce can chickpeas, drained and rinsed
2 tablespoons chives, chopped
3 tablespoons parsley, chopped
1/4 cup chèvre, crumbled

Steps:

1. 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. 2. 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. 3. Stir in the reserved spinach, then the chives and the parsley, and finally top with the chèvre. Serve warm.