Chickpeas with Spinach and Chorizo

A take on traditional espinacas con garbanzos that can work as a side or main dish. I like to eat it with white rice or crispy pita bread.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 1 tbs olive oil in a pot over medium heat until simmering. Add spinach and 2 tbs water, cover, and cook, stirring occasionally, until spinach is wilted but bright green, about 1 minute.

Step 2

Transfer spinach to colander and gently press to release liquid. Transfer spinach to cutting board and chop coarse, then return to colander and press again.

Step 3

Heat remaining tbs olive oil in now-empty pot over medium heat until simmering. Add chorizo and cook until lightly browned, about 5 minutes.

Step 4

Stir in garlic, paprika, cumin, garlic powder, onion powder, and cook until fragrant, about 30 seconds. Add in chickpeas and their liquid, 1 cup of water, and bring mixture to simmer. Cook, stirring occasionally, until chickpeas are tender and liquid has thickened slightly, about 10 to 15 minutes.

Step 5

Take pot off heat and stir in breadcrumbs, spinach, and sherry vinegar and let sit until heated through, about 2 minutes. Adjust sauce consistency with hot water as needed. Season with salt and pepper to taste and serve.