A Warm Pan of Chickpeas, Chorizo, and Chèvre

By • March 31, 2014 48 Comments

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Author Notes: This dish was born on a rainy day when I wanted something simple, warm, and comforting. It plays well with runny-yolked eggs, and works as well for brunch as it does for dinner.


























































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































Cristina Sciarra

Food52 Review: Forget any other meals you had planned for the day -- oh heck, for the week -- and make this right now. You will not regret it. This dish has a little something for everyone: a kick of spice from the chorizo, a hint of warmth from the roasted red peppers, heartiness from the chickpeas, a pop of green from the spinach, and some soothing creaminess from the chèvre. Sit down with a heaping portion and a fork and allow yourself to sink into its comfort. While you are at it, please send some my way -- I cannot stop thinking about it. snowcitygirl

Serves 6

  • 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
  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.

Topics: Breakfast

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Comments (48) Questions (0)

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3 months ago Bethe Vanier

I added sweet corn from a can....loved it! Double up on the spinach and the garbonza beans too! Great cold or hot

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5 months ago Natalia

This was amazing!! I used chicken sausage instead of chorizo but it still came out amazing. The whole house smells incredible and the dish tastes delicious. Thank you Cristina!!

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6 months ago jmspdx

Just a suggestion, but I wish recipes would quit giving chorizo (and all sausage, for that matter) measurements in numbers of links and start giving them by weight. I see this constantly with this ingredient. The size of chorizo links varies greatly. Right now, I have some in my fridge that are 3 oz. each, and another individually packaged link that weighs 6 oz. So do I use two 3 oz. or two 6 oz.? Yeah, I know I can just eyeball it on a recipe like this. But I can't do that with every dish and you can overpower something with chorizo, especially when you're pairing it with seafood.

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6 months ago Sugar23

Made this tonight with fresh roasted poblanos and a yellow pepper. Delicious and satisfying recipe. Bravo!

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7 months ago Manhattan Tart

I've made this a bunch of times and have recently started using Soyrizo to make this vegan -- until I top it with a poached egg. This is a fabulous, infinitely adaptable breakfast/brunch/dinner recipe that my family loves. In the interest of saving time, I sauté the onions & garlic with the Soyrizo then add in the chard or spinach or kale, a few glugs -- maybe 1/2 c. total to deglaze? -- of white wine and the drained garbanzos. The lid gets put on and it cooks for a few minutes, either with or without a few eggs cracked on top. However it gets accompished, it's always really satisfying, kicky and delicious. We've decided that it'd be great served over breakfast potatoes or treated like huevos rancheros, served over tortillas & topped by the egg. Thanks for sharing this one, CristinaSciarra!

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9 months ago Neidra Harris

This dish was apart of a tasting at my local whole foods market! It was delicious, and many of the other customers agreed! It was paired with their volcano rice. I had two samples! I can't wait to try this myself!

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9 months ago Cristina Sciarra

Wow, I can't believe it! You've made my day!

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about 1 year ago saltybutter

As a chickpea and chorizo lover I had to make this and my family and I loved it!! I tweaked it a little to use what I had on hand. I can't wait to try this with cherrystone clams...I know it will be amazing.

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about 1 year ago Cristina Sciarra

Clams sound like a great addition!

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about 1 year ago hkrf1017

Thanks so much for this - saw it today on Food52's FB feed and had to try it. I used Field Roast Chipotle Mexican Sausage (vegan) instead of chorizo and omitted the cheese. It was delicious. My husband requested that I add it to our "will make again" recipe file.

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about 1 year ago Cristina Sciarra

I am so glad you and your husband liked it, and that it works well vegan too!

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about 1 year ago Cristina Sciarra

Sounds great, chef-nogluten!

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about 1 year ago chef-nogluten

Delicious! I served over brown rice and it was a great warm bowl of flavor and deliciousness!

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about 1 year ago chrisi

Never liked chickpeas a lot, but I read somewhere that they may be good for osteoporosis, which I have. This recipe looks delicious. I need to try this.

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about 1 year ago Anastasia Miller

Lovely, and it was terrific to find this on a night when everyone was hungry and I had no good ideas. I can really only claim your original recipe as inspiration, since—in contrast to Carol, below—I made lots of substitutions. I kept it vegetarian, no meat flavor at all; it was still delicious. I served it with soft-cooked eggs as suggested in the intro, and made some thin asiago-bread toasts for a little crunch. I also used harissa instead of the spice mix, but it was wonderful despite my improvisations. The chevre is heavenly with it. Can't wait to make it again, and thanks for sharing it.

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about 1 year ago Cristina Sciarra

That sounds delicious, Anastasia! This recipe was born of the same necessity--we're hungry, what can I make with what I have in the fridge/pantry?--so I am really glad that people are adapting it to suit their needs, and to make dinner a little easier!

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about 1 year ago Mamazz

This is delish! and came together so easily! I used trader joe's vegetarian chorizo and it worked really well- we are pairing it with a whit beer

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about 1 year ago Cristina Sciarra

Sounds great!

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about 1 year ago k

I found this recipe a waste of money, time and good ingredients.

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about 1 year ago Carol

Yummmm. Just made this tonight and it is just as described. I used the real Spanish chorizo, and home-cooked chickpeas. Do yourself a favor and skip the canned chickpeas if you can--they just don't taste as good. Cook them up when you have some time and store in their own broth in the freezer. One suggestion--give approximate ounces for the amount of sausage--chorizo comes in a variety of sizes. Thanks. Definitely a "keeper"!

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about 1 year ago Cristina Sciarra

Hi Carol, I'm so glad you liked the dish! I know that the amount of sausage is not exact, but since this is sort of a little of this, little of that kind of recipe, I hope people will add as much as they like personally. Thank you!

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over 1 year ago Darlene

Thanks everyone for the tips. I love making things like this
and it just looks so good....Thanks CRISTINASCIARRA....

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over 1 year ago Cristina Sciarra

Thank you for the comments!

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over 1 year ago kirstjen

I made this last night, but substituted rainbow chard for the spinach. It was a really easy dish to make & very tasty.

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over 1 year ago C A Round

Chèvre is goats cheese and there are many kinds and all referred to as chèvre. Which kind works best with this recipe?

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over 1 year ago Cristina Sciarra

I use plain, fresh goat cheese for this recipe.

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over 1 year ago Darlene

Thank you Kirstjen and glammie for the info....goat cheese I
know....I think this looks fabulous, so with your help, looks
like dinner for tomorrow...

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over 1 year ago glammie

Chevre is goat cheese, I believe.