A Warm Pan of Chickpeas, Chorizo, and Chèvre

By • March 31, 2014 • 41 Comments



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 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cristinasciarra

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.
Jump to Comments (41)

Comments (41) Questions (0)

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about 1 month 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 month ago cristinasciarra

Clams sound like a great addition!

Okstatechampionshipsr_h

2 months 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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2 months ago cristinasciarra

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

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3 months ago cristinasciarra

Sounds great, chef-nogluten!

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3 months ago chef-nogluten

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

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3 months 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.

Stringio

4 months 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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4 months ago cristinasciarra

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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4 months 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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4 months ago cristinasciarra

Sounds great!

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4 months ago k

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

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4 months 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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4 months ago cristinasciarra

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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4 months 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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4 months ago cristinasciarra

Thank you for the comments!

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4 months 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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4 months 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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4 months ago cristinasciarra

I use plain, fresh goat cheese for this recipe.

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4 months 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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4 months ago glammie

Chevre is goat cheese, I believe.

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4 months ago Darlene

I would love to try this, but what is Chev're and where do you get it?

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4 months ago kirstjen

It's a soft goat cheese - you should be able to find it at any grocery in the cheese section.

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4 months ago cristinasciarra

Yup! Just fresh goat cheese.

Dsc01280

4 months ago Gibson2011

I made this last week and it's on the menu again for this week. So incredibly good and really quick to put together. Crusty bread and a glass of wine make this meal fantastic.

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4 months ago cristinasciarra

Thanks, Gibson2011! Crusty bread and a glass (or two?) of wine sounds like the perfect accompaniment.

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4 months ago bonoca

Love the skillet...where can I get one like it?

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4 months ago cristinasciarra

Hi bonoca, not sure if you are talking about my photo or not, but in case you are--it is a Le Creuset skillet. I use it all the time! You can find one (in a variety of colors) wherever Le Creuset is sold.

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4 months ago kirstjen

Are you using Spanish chorizo (charcuterie) or Mexican chorizo?

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4 months ago glammie

There's something very strange going on with the formatting ... would you fix it, please?

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4 months ago Ekitch

Please specify which chorizo - mexican or spanish. Looks amazing. Can't wait to try this.

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4 months ago cristinasciarra

Hi Ekitch, you can use either, but just increase the cooking time if you use Mexican. I hope you do try it!

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4 months ago Ekitch

Thanks!

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4 months ago Whats4Dinner

This looks deliciously veganizable! I'm going to sub in some vegan chorizo (trust me, no one would know!) and skip the cheese :-)

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4 months ago cristinasciarra

Sounds great!

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4 months ago John

Uptons?! Mmmmmmmm!!!

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4 months ago Anne Mahoney Kruse

Is it Spanish Chorizo or Mexican Chorizo? They are very different and I can easily find both.

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4 months ago cristinasciarra

I used Spanish chorizo, but feel free to use Mexican. It will increase the cooking time just a bit, to cook it through, but either will be tasty!

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4 months ago kirstjen

No need to respond to my question. I'm reading your answer here... Thanks.

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4 months ago cristinasciarra

Thanks so much for testing, snowcitygirl! I am thrilled you liked it.

Mug

5 months ago Ileana Morales | a little saffron

This sounds perfect for dinner tonight!