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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.
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
- 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
- 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.
- 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.
- Stir in the reserved spinach, then the chives and the parsley, and finally top with the chèvre. Serve warm.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Chickpeas