9th
Fried Chickpeas with Chorizo and Spinach
AMN tipped me off about this Mark Bittman recipe for fried chickpeas with chorizo and spinach. As we all know, chorizo makes everything taste good. I had some extra cans of chickpeas in the cupboard, so I thought I’d give this a go.
Frying up the chickepas in the pan. I finally opened my bottle of Frantoia extra-virgin olive oil, and it was totally worth the splurge. No wonder Eric Ripert uses it.
Add the magical ingredient. I love chorizo.
I didn’t have any sherry, and I didn’t feel like getting a bottle since the recipe only called for 1/4 cup. Water was a fine substitute.
I was nervous about putting an entire pan in the broiler, especially since my pan has a plastic handle. Instead, I scraped the mix into a Pyrex. I topped the dish with some leftover buttered bread crumbs (from the mac ‘n cheese), and I put it into the oven until the top was nicely browned (about 8-10 min at 400 degrees). The Frantoia EVOO drizzle was an amazing addition to the dish.
