CHICKPEAS WITH CHORIZO AND SPINACH

CHICKPEAS WITH CHORIZO AND SPINACH image

Yield 2 person

Number Of Ingredients 8

Previous Next

3 T. olive oil
4 oz. Spanish chorizo, casing peeled off, sliced thinly into coins
1 clove garlic, minced
15-oz. can chickpeas, drained and rinsed
1 t. sweet paprika (smoked paprika would probably be too strong)
5 - 6 oz. spinach or other greens, chopped
juice and zest of 1 lemon
salt and freshly ground black pepper, to taste

Steps:

Heat a large skillet over medium heat, and add olive oil. When the oil starts to shimmer, add chorizo and lightly brown on both sides, flipping or stirring occasionally, for 1 - 2 minutes. Add garlic and sauté until fragrant, about 45 seconds. Add chickpeas and paprika. Stir to coat chickpeas with oil and paprika - it'll start to smell fantastic - and cook until chickpeas are just heated through, stirring frequently, about 2 to 3 minutes. If the chickpeas start to pop open, the heat is too high. Add greens (in batches, if necessary), tossing to coat with oil and wilt it. When the greens are just wilted, remove from heat and stir in the lemon juice and zest. Serve immediately or at room temperature. Yum.