Chickpeas With Chorizo and Spinach
Serves 4
I have combined two common Spanish dishes since I like the flavor that the chorizo imparts and I like the spinach and chickpea combination. You can add 3 cups of chicken stock and serve this as a soup or serve the version below, which is drier. A shot or two of a vinegary hot sauce, like Frank’s or Texas Pete, is a great addition at the end.
½ pound dried chickpeas or two 15-ounce cans cooked chickpeas
1 tablespoon olive oil
1 link chorizo sausage
1 medium onion, minced
4 cloves garlic, chopped
½ cup chickpea cooking liquid, chicken stock or water
1 pound spinach or 1 bunch Swiss chard
Salt and pepper to taste
Soak the dried chickpeas overnight in water and drain. Slice the sausage in half lengthwise and then crosswise into half moons. Brown the pieces in a large pot with the tablespoon of olive oil. Remove the cooked sausage and reserve.
Saute the onion in the oil until it is transparent. Add the garlic and saute until it is fragrant. Add the chickpeas and liquid. Simmer until the chickpeas are soft, 1 to 1½ hours. If using canned chickpeas, simmer for 15 minutes only.
Wash and stem the spinach. If using the chard, wash, remove the central stem and slice into ribbons. Stir into the chickpeas and simmer uncovered for 5 minutes or until the leaves are wilted. Chard may take a little longer. Add the chorizo and simmer until it is hot. Add salt and pepper to taste. The dish should be moist, but not soupy. Serve in a soup bowl with a good crusty bread.